Cheesy Corn Spoon Bread

Cheesy Corn Spoon Bread

Cheesy Corn Spoon Bread has a soft texture, and it puffs up slightly as it bakes. You can also bake it in a 3½- to 4-quart baking dish.

Cheesy Corn Spoon Bread
 
Makes 10 to 12 servings
Ingredients
  • 4 cups whole milk
  • 1⅓ cups plain yellow cornmeal
  • 2 teaspoons salt
  • 6 cups shredded Cheddar cheese, divided
  • 4 cups fresh or thawed frozen corn kernels
  • 2 cups chopped green onion
  • ½ cup butter
  • ½ teaspoon ground red pepper
  • 8 large eggs, beaten well
Instructions
  1. Preheat oven to 375°. Spray a 12-inch cast-iron skillet with cooking spray.
  2. In large saucepan, whisk together milk, cornmeal, and salt until smooth; cook over medium-high heat, whisking constantly, until mixture is thickened, about 5 minutes. Stir in 4 cups cheese, corn, green onion, butter, and red pepper until melted. Slowly whisk eggs into cornmeal mixture until well combined. Pour mixture into prepared pan, and sprinkle with remaining 2 cups cheese.
  3. Bake until center is set and cheese is lightly browned, 40 to 50 minutes. Serve immediately.

 

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