Cheddar Corn Spoon Bread


With Thanksgiving right around the corner I've begun to dig out the dog eared, stained recipes from my exceptionally disorganized folder I keep on the floor under my desk. I often scribble notes and changes to recipes so trying to decipher my handwriting can be somewhat of a challenge. I know I'm not alone with that one...

Thumbing through some of my favorites are my molasses whipped sweet potatoes and an amazing cranberry upside-down cake - which I managed to drop on the floor one year, thanks to one too many mimosas that morning. I'm pretty traditional when it comes to the menu on turkey day, Christmas, not so much - Chinese food is a favorite in our house. This cheddar-corn spoon bread has been on my Thanksgiving menu for the past three years and it's always a hit, mostly in part due to its light and fluffy consistency.

I've had great luck with preparing this dish early Thanksgiving morning and re-heating when it's almost dinner time. Just under bake it slightly at 20 minutes, then cover with foil and put into a 350° oven for 10 minutes before serving. 


CHEDDAR CORN SPOON BREAD

serves 6

(adapted from martha stewart)

  • 1 tbs unsalted butter
  • 2 cups whole milk
  • 1 1/2 cups fresh or frozen corn kernels
  • 2/3 cup yellow cornmeal
  • 1 tsp sea salt
  • 1/4 tsp white pepper
  • generous pinch of cayenne pepper
  • generous pinch of nutmeg
  • 1 cup sharp white cheddar cheese, grated
  • 2 scallions, chopped
  • 4 large eggs, separated

Preheat oven to 400°. 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.

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.

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 375°. Bake until browned on top but slightly loose in the center, 25-30 minutes. Let cool for a few minutes before serving.