Photo: Ryan Benyi; Styling: Andrea Steinberg
Prep Time
25 Mins
Bake Time
40 Mins
Yield
Serves: 8

How to Make It

Step 1

Position a rack in middle of oven and preheat to 375°F. Butter a 2-quart soufflé dish.

Step 2

Place cornmeal in a large bowl. In a small bowl, whisk baking powder, cayenne and salt. Bring milk just to a simmer; whisk into cornmeal until smooth. Whisk in buttermilk, corn, butter, egg yolks, parsley and baking powder mixture.

Step 3

Using an electric mixer on medium-high speed, beat egg whites just until they hold stiff peaks. Gently fold egg whites and 1/2 cup Cheddar into cornmeal mixture. Transfer to soufflé dish and sprinkle with remaining 1/2 cup Cheddar.

Step 4

Bake until top is golden brown and spoon bread is set around edges but still slightly jiggly in center, 35 to 40 minutes. Let stand for 10 minutes before serving.

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