Cheddar-and-Corn Spoon Bread

Name: Cheddar-and-Corn Spoon Bread
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 25
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 237 milliliters buttermilk (shake before measuring); 0 teaspoons cayenne; 237 milliliters coarsely grated Cheddar; 2 larges egg whites; 3 larges egg yolks; 177 milliliters fresh or thawed frozen corn kernels; 79 milliliters chopped fresh parsley; 473 milliliters milk; 1 teaspoon salt; 4 Tbsps unsalted butter, melted and cooled; 177 milliliters yellow cornmeal

This recipe serves 25. One serving contains 83 calories, 3g of protein, and 5g of fat. Only It is a good option if you're following a gluten free and vegetarian diet. A mixture of egg yolks, corn kernels, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Position a rack in middle of oven and preheat to 375F. Butter a 2-quart souffl dish.

Ingredients you will need

Butter

Equipment you will use

Oven

Place cornmeal in a large bowl. In a small bowl, whisk baking powder, cayenne and salt. Bring milk just to a simmer; whisk into cornmeal until smooth.

Ingredients you will need

Baking Powder

Cornmeal

Ground Cayenne Pepper

Milk

Salt

Equipment you will use

Whisk

Bowl

Whisk in buttermilk, corn, butter, egg yolks, parsley and baking powder mixture.

Ingredients you will need

Baking Powder

Buttermilk

Egg Yolk

Parsley

Butter

Corn

Equipment you will use

Whisk

Using an electric mixer on medium-high speed, beat egg whites just until they hold stiff peaks. Gently fold egg whites and 1/2 cup Cheddar into cornmeal mixture.

Ingredients you will need

Egg Whites