Cheddar Corn Spoon Bread Recipe

Name: Cheddar Corn Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 2 cups whole milk; 1 1/2 cups fresh or frozen corn kernels; 2/3 cup yellow cornmeal; 1 teaspoon sea salt; 1/4 teaspoon white pepper; 1 pinch cayenne pepper; 1 pinch nutmeg; 1 cup sharp white cheddar cheese, grated; 2 scallions, chopped; 4 large eggs, separated

Servings: persons

1
Preheat oven to 400u00b0. Butter or spray a 2 quart casserole dish and set aside. In a medium saucepan, melt butter and add corn kernels. If using fresh corn, cook for a few minutes to soften kernels up. Add milk, cornmeal, salt, pepper, cayenne and nutmeg. Bring to boil, the reduce heat to medium-low, stirring frequently until mixture has thickened slightly, about 3-4 minutes.
2
Remove from heat and stir in cheese and scallions. Let cool until warm to the touch, about 15 minutes. Stir in egg yolks until combined.
3
Meanwhile, beat egg whites with a pinch of salt until soft peaks form. Stir in 1/2 of the whites to corn mixture until combined, then gently fold in remaining whites. Pour into prepared dish and place in oven, reducing temperature to 375u00b0. Bake until browned on top but slightly loose in the center, 25-30 minutes. Let cool for a few minutes before serving.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 2 cups whole milk, 1 1/2 cups fresh or frozen corn kernels, 2/3 cup yellow cornmeal, and more.

Yes, Cheddar 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.

That's it — enjoy your meal!

Cheddar Corn Spoon Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions