Cheddar-Corn Spoon Bread

This is a super side dish for ham. Or the Glazed Cottage Roll which was just posted.

It could stand a flavour boost from chives or green onions, so next time some of those are going in. When eating it for breakfast one morning after I’d made it, some maple syrup went a long way in helping the flavour along.

Here’s what to do.

Get four eggs.
IMG_5735

And some cornmeal.

Cornmeal.

Cornmeal.

Take some frozen corn out of the freezer.

Frozen corn.

Frozen corn.

Measure the milk.

Milk.

Milk.

Grate the cheddar cheese.

Cheddar cheese.

Cheddar cheese.

Get the baking dish ready.

Prepare the baking dish.

Prepare the baking dish.

That’s enough preparation for now. Start cooking.

Melt the butter and add the salt and cayenne pepper.

Melted butter with cayenne and salt.

Melted butter with cayenne and salt.

Add the milk and cornmeal.

Milk and cornmeal are added.

Milk and cornmeal are added.

Add the corn too. Bring all that to a boil, then reduce to medium heat and cook for 3 – 4 minutes.

Then the corn went in.

Then the corn went in.

While the corn, cornmeal, milk and all are cooking, separate the eggs.

Separating the eggs.

Separating the eggs.

Eggs whites and yolks.

Eggs whites and yolks.

Back to the corn, cornmeal, milk and all.

Corn/cornmeal/milk mixture has thickened.

Corn/cornmeal/milk mixture has thickened.

Add the cheddar cheese.

Add the Cheddar cheese.

Add the Cheddar cheese.

Now the mixture has cooled. Time to add the egg yolks.

The egg yolks go in.

The egg yolks go in.

Whip the egg whites…

Egg whites, whipped into soft peaks.

Egg whites, whipped into soft peaks.

…then fold them into the mixture.

Add the remaining egg whites.

Add the remaining egg whites.

Pour all the mix into the prepared baking dish.

Ready for the oven.

Ready for the oven.

Baked Cheddar-Corn Spoon Bread.

Cheddar-Corn Spoon Bread.

Cheddar-Corn Spoon Bread.

Served with ham.

Served.

Served.

Here’s the recipe: http://www.marthastewart.com/331827/cheddar-corn-spoon-bread

Cheddar-Corn Spoon Bread
Spoon bread, a classic southern side dish, is actually more like a pudding than a bread. It’s so soft, it can be served—and eaten—with a spoon.

Prep Time 25 minutes
Total Time 50 minutes
Yield Serves 6

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 centre, 25 to 30 minutes. Let cool 5 minutes before serving.

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