Cheddar Corn Spoonbread

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  • 1 tablespoon(s) butter
  • 2 cup(s) whole milk
  • 1.5 cup(s) corn kernels
  • 0.66 cup(s) yellow cornmeal
  • coarse salt
  • cayenne pepper
  • 3 ounce(s) sharp white cheddar finely grated
  • 4 large eggs


  1. 1 Preheat oven to 400°. Butter a 2-quart baking dish. In a large
  2. saucepan, combine butter, milk, corn, cornmeal. 1 teaspoon
  3. salt, and pinch of cayenne. Bring to a boil; reduce heat to medium
  4. and simmer, stirring frequently, until mixture is slightly
  5. thickened, 3 to 4 minutes. Remove from heat; stir in cheese.
  6. Let cool just until warm to the touch, 15 minutes. Stir in egg
  7. yolks until combined.
  8. 2 In a large bowl, using an electric mixer, beat egg whites and
  9. pinch of salt on high until soft peaks form. With a rubber spatula,
  10. stir one-third the whites into corn mixture until combined, then
  11. gently fold in remaining whites. Pour into dish.
  12. 3 Place dish in oven; reduce heat to 375°. Bake until browned
  13. on top and slightly loose in center, about 30 minutes. Let cool
  14. slightly before serving .
October 2012

This recipe is a personal recipe added by JanetDMiller and has not been tested or endorsed by MyRecipes.

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