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.
And some cornmeal.
Take some frozen corn out of the freezer.
Measure the milk.
Grate the cheddar cheese.
Get the baking dish ready.
That’s enough preparation for now. Start cooking.
Melt the butter and add the salt and cayenne pepper.
Add the milk and cornmeal.
Add the corn too. Bring all that to a boil, then reduce to medium heat and cook for 3 – 4 minutes.
While the corn, cornmeal, milk and all are cooking, separate the eggs.
Back to the corn, cornmeal, milk and all.
Add the cheddar cheese.
Now the mixture has cooled. Time to add the egg yolks.
Whip the egg whites…
…then fold them into the mixture.
Pour all the mix into the prepared baking dish.
Baked Cheddar-Corn Spoon Bread.
Served with ham.
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
1 tablespoon butter, plus more for baking dish
2 cups milk
1 1/2 cups corn kernels
2/3 cup yellow cornmeal
Pinch of cayenne pepper
1 cup sharp white cheddar cheese
4 large eggs, separated
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.