Cheddar-Corn Spoon Bread

Name: Cheddar-Corn Spoon Bread
Yield: serves 6
Ingredients: 1 tablespoon unsalted butter, plus more for baking dish; 2 cups milk; 1 1/2 cups fresh (from 2 to 3 ears) or frozen (unthawed) corn kernels; 2/3 cup yellow cornmeal; Pinch of cayenne pepper; Coarse salt; 1 cup finely grated white cheddar cheese, preferably sharp (4 ounces); 4 large eggs, whites and yolks separated

December 22, 2011

As its name implies, this savory Southern side dish is so soft it should be served—and eaten—with a spoon. You could serve the spoon bread as an alternative to cornbread with the barbecued ribs on page 202 or with the turkey chili on page 173.

Recipe notes

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