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Community Recipe
from [JanetDMiller]
Cheddar Corn Spoonbread

Cheddar Corn Spoonbread

  • Yield: 6 servings
  • Prep time:25 Minutes
  • Cook time:50 Minutes


  • 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 Preheat oven to 400°. Butter a 2-quart baking dish. In a large

saucepan, combine butter, milk, corn, cornmeal. 1 teaspoon

salt, and pinch of cayenne. Bring to a boil; reduce heat to medium

and simmer, stirring frequently, until mixture is slightly

thickened, 3 to 4 minutes. Remove from heat; stir in cheese.

Let cool just until warm to the touch, 15 minutes. Stir in egg

yolks until combined.

2 In a large bowl, using an electric mixer, beat egg whites and

pinch of salt on high until soft peaks form. With a rubber spatula,

stir one-third the whites into corn mixture until combined, then

gently fold in remaining whites. Pour into dish.

3 Place dish in oven; reduce heat to 375°. Bake until browned

on top and slightly loose in center, about 30 minutes. Let cool

slightly before serving .

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Cheddar Corn Spoonbread recipe