086 / 100 · Breads, Spreads, and Little Bites
Sweet Corn and Cheddar Spoonbread
6 side-dish portions Active 20 min Total 1 hr 5 min
Spoonbread sits between a soft corn pudding and a light casserole. Cooking the cornmeal briefly in milk gives it a smooth base, then eggs help it puff in the oven. Sweet corn kernels and cheddar make this version substantial enough to share beside soup or roasted vegetables. It is meant to be served with a spoon, not cut into dry, bread-like squares. Let the cooked cornmeal cool slightly before adding the eggs so the mixture stays smooth, and carry the dish to the table soon after its short rest.
Cook the cornmeal before baking
Whisking the cornmeal into hot milk softens the grains and begins the thickening process before the dish reaches the oven. Use fine or medium cornmeal, not coarse grits, which need a different cooking time. The mixture will become thick enough to leave tracks under the whisk. Stir across the bottom of the pan to prevent sticking, then give it time off the heat before the eggs are added.
Fold without flattening all the air
Whipped whites make the spoonbread lighter. First stir a small portion into the thick cornmeal mixture to loosen it, then fold in the rest with broad strokes. A few faint white streaks are better than vigorous mixing that removes the air. The center should be set when the dish comes out, though it will remain soft and spoonable. Like many egg-based bakes, it settles as it cools; that is expected, not a failed rise.
Ingredients
- 2 cups whole milk (480 ml)
- 3/4 cup fine or medium yellow cornmeal (110 g)
- 2 tablespoons unsalted butter (28 g), plus a little for greasing
- 1/2 teaspoon fine salt
- 3 large eggs, separated
- 1 teaspoon baking powder
- 1 cup corn kernels, fresh or thawed and drained (150 g)
- 1 cup shredded medium cheddar (100 g)
Set out
2-quart baking dish, Medium saucepan, Whisk, Two mixing bowls, Electric hand mixer, Flexible spatula, Instant-read thermometer
Allergens
Milk, egg. Check ingredient labels and substitutions.
Make it
- Heat the oven to 375°F/190°C. Butter a 2-quart baking dish.
- Bring the milk just to a simmer in a saucepan. Gradually whisk in the cornmeal and cook over low heat for 3–4 minutes, stirring constantly, until thick and smooth.
- Remove from the heat and stir in the butter and salt. Transfer to a large bowl and cool for 10 minutes.
- Whisk the egg yolks and baking powder into the warm cornmeal mixture, then stir in the corn and cheddar.
- In a clean separate bowl, beat the egg whites until soft peaks form. Stir one-quarter of the whites into the cornmeal to loosen it, then fold in the remaining whites gently.
- Spoon into the prepared dish. Bake for 30–35 minutes, until puffed and golden, with a set center that reaches 160°F/71°C.
- Rest for 5 minutes and serve with a large spoon.
A useful detail
Use a clean grease-free bowl for the egg whites; traces of fat make them harder to whip.
Make it your own
- Use shredded Monterey Jack that contains no peppers instead of cheddar.
- Fold 2 tablespoons finely chopped chives into the cornmeal mixture with the cheese.
Keep it well
Refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or colder for up to 3 days. Reheat covered portions to 165°F/74°C. The texture will become denser after chilling.