Cheddar Sweet Corn Spoon Bread
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1 casserole
ingredients
- 1 tablespoon butter
- 1 small onion, finely diced
- 1 pinch cayenne pepper
- salt
- 2 cups milk
- 2⁄3 cup cornmeal
- 3⁄4 cup cheddar cheese
- 4 eggs, separated
- 1 cup corn kernel (fresh or frozen)
- 1⁄2 cup of hominy corn (both found in cans) or 1/2 cup creamed corn (both found in cans)
directions
- Preheat the oven to approximately 375°F and have ready a casserole dish, approximately 8x10 inches, lightly buttered.
- In a clean saucepan, melt the butter and lightly sauté the finely diced onions. Add a pinch of cayenne pepper and salt.
- Add the milk and bring to a simmer. Add the cornmeal and work briskly with a wooden spoon to prevent any lumps. Cook the cornmeal for 6 to 8 minutes, stirring gently over low heat. Remove from heat and allow to cool for 15 minutes.
- Next add the cheese, the egg yolks and the corn and stir well so that everything is thoroughly mixed.
- Whisk the egg whites so as they are at a soft peak stage and then incorporate 1/3 at a time to a corn mixture.
- Pour everything into the casserole and bake for approximately 20 to 30 minutes. Let cool for 5 minutes prior to serving.
- Chef Michael Bonacini.
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Reviews
-
One of the things I have missed since being diagnosed with a wheat allergy is corn casserole. I've tried several recipes and haven't been satisfied with the results. This one was different and I really enjoyed this. It is a little bit of work, but it is so good and I will be making this again. Thanks for posting this. Made for Zaar Chef Alphabet Soup.
RECIPE SUBMITTED BY
Olha7397
Canada