Saturday, February 18, 2012

Cheesy Corn Spoon Bread

This bread takes a little more effort than most, but it's well worth it. I found this one in a woman's magazine I've subscribed to for years and the only thing I changed was the cornmeal from yellow to white. I personally do not know of one person in the south who uses yellow cornmeal. Don't make this too far ahead of serving your meal. You'll want this to be the last thing that goes on the table.
Cheesy Corn Spoon Bread looks so pretty when it's baking in the oven and is good to eat. The first time I fixed it, I was a little disappointed because it "fell" when I took it out of the oven. In my opinion, this one falls into the bread AND vegetable category. It's more like a souffle, so you won't be cutting up slices to put on your plate. Just grab a spoon and dig in! Might as well get a big serving spoon, or you'll be going back more than once. 

  • 3 cups milk
  • 1.5 tsp. salt
  • 1/2 tsp. white pepper
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. ground nutmeg
  • 2 tbsp. unsalted butter
  • 1 cup self-rising cornmeal
  • 1 (10 oz.) pkg. frozen corn kernels, thawed
  • 1 cup shredded mild Cheddar/Colby cheese
  • 4 large eggs, separated

Preheat oven to 375 degrees. Spray oval baking dish (or 9x13) with cooking spray.

In a large saucepan, combine milk, salt, white pepper, cayenne, nutmeg and butter. Bring to a boil over medium-high heat.

Reduce heat to medium and add cornmeal; stir constantly. Cook until mixture thickens. Be sure to stir constantly. Remove from heat and let cool for 10 minutes. Blend in corn, 1/2 cup cheese and egg yolks.

In a separate bowl, with an electric mixer, beat egg whites until soft peaks form. Carefully fold into cornmeal mixture with a rubber spatula. Do not over mix! The less you disturb the batter at this point, the better it will be. Pour into baking dish and top with remaining cheese.

Bake until it is golden brown; about 30 to 35 minutes. Serve immediately.


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