Cheddar-and-Corn Spoon Bread
Photo: Ryan Benyi; Styling: Andrea Steinberg
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Bake: 40 Minutes
Amount per serving
- Calories: 254
- Fat: 14g
- Saturated fat: 8g
- Protein: 10g
- Carbohydrate: 21g
- Fiber: 1g
- Cholesterol: 120mg
- Sodium: 528mg
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 2 cups milk
- 1 cup buttermilk (shake before measuring)
- 3/4 cup fresh or thawed frozen corn kernels
- 4 tablespoons unsalted butter, melted and cooled
- 3 large egg yolks
- 1/3 cup chopped fresh parsley
- 2 large egg whites
- 1 cup coarsely grated Cheddar
- 1. Position a rack in middle of oven and preheat to 375°F. Butter a 2-quart soufflé dish.
- 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.
- 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.
- 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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