Cheddar Corn Spoon Bread

Name: Cheddar Corn Spoon Bread
Ingredients: 1 tablespoon unsalted butter; 2 cups whole milk; 1 1/2 cups fresh or frozen corn kernels; 2/3 cup yellow cornmeal; 1 teaspoon sea salt; 1/4 teaspoon white pepper; 1 pinch cayenne pepper; 1 pinch nutmeg; 1 cup sharp white cheddar cheese, grated; 2 scallions, chopped; 4 large eggs, separated

11 ingredients

3 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.