Cheddar Garlic Corn Spoon Bread
By Heather Cheney
Smooth cornmeal combines with mild garlic, cheese, and corn kernels to create a light and creamy side dish resembling a soufflé that pairs great with meats, sauces and vegetables. Add it to your next dinner party menu for a savory taste of the south.
- Course: Side Dish
INGREDIENTS
- +1 teaspoon butter
- 2% milk
- Cloves garlic
- Cornmeal
- eggs
- frozen corn kernels
- grated cheddar
- kosher salt
DIRECTIONS
- Preheat oven to 425°
- In a 2 quart saucepan, melt 3 tablespoons of butter over medium heat and cook garlic until fragrant—about 30 seconds. Stir in milk and heat to just below a boil. Slowly whisk in the cornmeal and bring to a boil. Cook, whisking constantly for 5 minutes. Remove from heat and scrape cornmeal mixture into a mixing bowl. Stir in cheese and salt until melted, followed by the frozen corn kernels. Let sit for 10 minutes and whisk in egg yolks.
- Grease 9x13†baking dish with remaining teaspoon of butter.
- In a medium bowl, beat the egg whites just until they form soft mounds, not stiff peaks. Stir 1/3 of the whites into of the corm mixture to lighten and then carefully fold in the remaining whites. Gently turn batter into the buttered baking dish. Bake for 25-30 minutes, until risen and golden brown. Serve immediately.
