Cheddar-Corn Spoon Bread

This is one of my very favorite recipes. I made it on a whim about 5 years ago and now make it several times a year or more.

Cheddar Corn Spoon Bread
Adapted from Everyday Food
Serves 6

Ingredients:
1 tablespoon butter, plus more for baking dish
2 cups milk
1 1/2 cups corn kernels
2/3 cup yellow cornmeal
Coarse salt
Pinch of cayenne pepper
1 cup sharp white cheddar cheese
1/4 cup freshly grated Parmesan cheese
4 large eggs

Instructions:
Preheat oven to 400 degrees.

Butter a 2-quart souffle dish or casserole; set aside.

In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.

In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish. Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.

We often eat this with BBQ chicken or pork, mashed potatoes, and a green salad. I also think if I ever stop making my cornbread stuffing for Thanksgiving, we’d make this instead.