Cheddar-And-Corn Spoon Bread Recipe

Name: Cheddar-And-Corn Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 375u00b0F. Butter a 2-quart souffle 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 souffle 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.

961

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup yellow cornmeal, 2 teaspoons baking powder, 1/4 teaspoon cayenne, 1 teaspoon salt, and more.

Yes, Cheddar-And-Corn Spoon Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheddar-And-Corn Spoon Bread

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