Back to Cheddar-Corn Spoon Bread All Reviews for Cheddar-Corn Spoon Bread - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Cheddar-Corn Spoon Bread Recipe Summary prep: 25 mins total: 50 mins Servings: 6
Ingredients Ingredient Checklist 1 tablespoon butter, plus more for baking dish 2 cups milk 1 1/2 cups corn kernels 2/3 cup yellow cornmeal Coarse salt Pinch of cayenne pepper 1 cup sharp white cheddar cheese 4 large eggs, separated
Cook’s Notes To avoid deflating beaten whites, use quick, circular motions, running spatula down through center then up at sides.
Gallery Cheddar-Corn Spoon Bread
Recipe Summary prep: 25 mins total: 50 mins Servings: 6
Gallery
Cheddar-Corn Spoon Bread
Cheddar-Corn Spoon Bread
Cheddar-Corn Spoon Bread
Recipe Summary prep: 25 mins total: 50 mins Servings: 6
Recipe Summary
prep: 25 mins total: 50 mins
Servings: 6
prep: 25 mins
total: 50 mins
prep:
25 mins
total:
50 mins
Servings: 6
6
Ingredients
Ingredients
- 1 tablespoon butter, plus more for baking dish 2 cups milk 1 1/2 cups corn kernels 2/3 cup yellow cornmeal Coarse salt Pinch of cayenne pepper 1 cup sharp white cheddar cheese 4 large eggs, separated
Directions
Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and 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 until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.
Cook’s Notes To avoid deflating beaten whites, use quick, circular motions, running spatula down through center then up at sides.
Cook’s Notes
To avoid deflating beaten whites, use quick, circular motions, running spatula down through center then up at sides.
Reviews (8)
Add Rating & Review 210 Ratings 5 star values: 26 4 star values: 35 3 star values: 90 2 star values: 45 1 star values: 14
Reviews (8)
Add Rating & Review 210 Ratings 5 star values: 26 4 star values: 35 3 star values: 90 2 star values: 45 1 star values: 14
Add Rating & Review
210 Ratings 5 star values: 26 4 star values: 35 3 star values: 90 2 star values: 45 1 star values: 14
210 Ratings 5 star values: 26 4 star values: 35 3 star values: 90 2 star values: 45 1 star values: 14
210 Ratings 5 star values: 26 4 star values: 35 3 star values: 90 2 star values: 45 1 star values: 14
5 star values: 26 4 star values: 35 3 star values: 90 2 star values: 45 1 star values: 14
Martha Stewart Member Rating: 5 stars 11/23/2017 I have been making this recipe for years and years, since it first appeared in Everyday Food. We love it as-is and it's always on our Thanksgiving table. Martha Stewart Member Rating: 5 stars 04/20/2014 I've made this recipe quite a few times (have some in the oven as we speak, serving it with lamb) and it's always a hit. This is not a corn bread-it's a soufflé, thus it's lighter in texture and fluffy in appearance. This is one of my go to recipes when cooking for a crowd-it;s great as a comfort food (with chili on a cold day) or as a side dish (I've served it at Thanksgiving and today, Easter!) Martha Stewart Member Rating: Unrated 03/07/2013 This is delicious! It was kind of "fluffy"-- due to the beating of the egg whites. When I make it again, I will go for a thicker consistency and skip that step--just stirring in the eggs. I served this with chili and it was a big hit! Martha Stewart Member Rating: Unrated 01/26/2009 the corn kernels shouldn't dissolve... Martha Stewart Member Rating: Unrated 11/28/2008 This is a wonderful dish that I have on my Thanksgiving table. The eggs, corn and cheese complement each other beautifully. Make certain not to overcook it or it will be more like cornbread than spoonbread. Martha Stewart Member Rating: Unrated 02/08/2008 Great addition to a brunch buffet !! Martha Stewart Member Rating: Unrated 12/19/2007 Did you use fresh corn? You have to use fresh or frozen corn, not dried and the corn does not completely blend into the mixture, but is soft and makes a great contrast. Martha Stewart Member Rating: Unrated 11/21/2007 The kernels did not dissolve after I followed the instructions- what did I do wrong? I plan to make the recipe without the whole kernels...Martha Stewart Member
Rating: 5 stars 11/23/2017
I have been making this recipe for years and years, since it first appeared in Everyday Food. We love it as-is and it’s always on our Thanksgiving table.
Rating: 5 stars
Rating: 5 stars 04/20/2014
I’ve made this recipe quite a few times (have some in the oven as we speak, serving it with lamb) and it’s always a hit. This is not a corn bread-it’s a soufflé, thus it’s lighter in texture and fluffy in appearance. This is one of my go to recipes when cooking for a crowd-it;s great as a comfort food (with chili on a cold day) or as a side dish (I’ve served it at Thanksgiving and today, Easter!)
Rating: Unrated 03/07/2013
This is delicious! It was kind of “fluffy”– due to the beating of the egg whites. When I make it again, I will go for a thicker consistency and skip that step–just stirring in the eggs. I served this with chili and it was a big hit!
Rating: Unrated
Rating: Unrated 01/26/2009
the corn kernels shouldn’t dissolve…
Rating: Unrated 11/28/2008
This is a wonderful dish that I have on my Thanksgiving table. The eggs, corn and cheese complement each other beautifully. Make certain not to overcook it or it will be more like cornbread than spoonbread.
Rating: Unrated 02/08/2008
Great addition to a brunch buffet !!
Rating: Unrated 12/19/2007
Did you use fresh corn? You have to use fresh or frozen corn, not dried and the corn does not completely blend into the mixture, but is soft and makes a great contrast.
Rating: Unrated 11/21/2007
The kernels did not dissolve after I followed the instructions- what did I do wrong? I plan to make the recipe without the whole kernels…
All Reviews for Cheddar-Corn Spoon Bread
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cheddar-Corn Spoon Bread
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
