Cheesy Corn Spoon Bread

Nutritional Information

Calories 265
Fat 13 g
Satfat 8 g
Protein 12 g
Carbohydrate 26 g
Fiber 2 g
Cholesterol 142 mg
Sodium 751 mg


3 cups low-fat milk
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
1 cup yellow cornmeal
1 (10 oz.) package frozen corn kernels, thawed
1 cup shredded mild Cheddar or Colby
4 large eggs, separated


Preheat oven to 375°F. Coat a 2-quart oval baking dish or 9-by-13-inch baking pan with nonstick cooking spray.

Combine milk, salt, white pepper, cayenne, nutmeg and butter in a 4-quart saucepan over medium-high heat. Bring mixture to a boil.

Reduce heat to medium and slowly pour in cornmeal, stirring constantly. Cook, stirring often, until very thick, 5 minutes. Remove from heat and cool for 5 minutes, stirring once or twice. Stir in corn, 1/2 cup cheese and egg yolks.

Using an electric mixer, beat egg whites until soft peaks form. Gently fold egg whites into cornmeal mixture with a rubber spatula in 2 additions. Pour batter into prepared pan and spread evenly. Sprinkle with remaining cheese.

Bake until puffed and golden brown, 30 to 35 minutes. Serve immediately.

November 2007
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