Cheddar Sweet Corn Spoon Bread
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Ingredients
| 1 tbsp. | of butter | | 1 | sm. onion, finely diced | | 1 dash | of cayenne pepper | | Salt | | 2 cups | of milk | | 2/3 cup | of cornmeal | | 3/4 cup | of cheddar cheese | | 4 | eggs, separated | | 1 cup | of corn kernels (fresh or | | frozen) | | 1/2 cup | of hominy corn or | | creamed corn (both found in cans) |
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Instructions
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
Author's Comments
This is a soft corn bread type texture that needs to be served with a spoon. It is excellent with roast chicken, roast turkey and roast pork. It is often served spiced up with Jalapeno peppers and is also excellent warmed up the next day. This recipe makes excellent leftovers.
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