Cheesy Corn Spoonbread

cheesy corn spoonbread
Cheesy Corn Spoonbread
Makes 6 servings
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  1. 1 3/4 cups whole milk
  2. 1 cup half-and-half
  3. 1/2 tablespoon sugar
  4. 1/2 tablespoon salt
  5. 1/2 cup yellow cornmeal
  6. 1/4 cup all-purpose flour
  7. 1/4 cup unsalted butter, cut into pieces
  8. 3 large eggs, separated
  9. 2 tablespoons heavy whipping cream
  10. 1 1/2 cups fresh or thawed frozen corn
  11. 1 1/2 cups grated Parmesan cheese
  12. 1 1/2 teaspoons paprika
  1. Preheat oven to 350°. Spray a 1 1/2-quart baking dish with cooking spray.
  2. In a large saucepan, cook milk and next 3 ingredients over medium heat. When bubbles begin to form around edges of pan, gradually whisk in add cornmeal and flour. Cook, whisking frequently, for 2 minutes or until mixture begins to thicken. Remove from heat, and whisk in butter until melted and well combined.
  3. In a medium bowl, beat egg yolks and cream with a mixer at medium speed for 4 to 6 minutes or until pale yellow in color. Gradually stir egg mixture into cornmeal mixture until well combined; stir in corn and cheese.
  4. In a large bowl, beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg whites into cornmeal mixture, and pour into prepared pan. Sprinkle with paprika.
  5. Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Serve immediately.
Paula Deen Magazine