Sweet Corn Spoon Bread

Julie Madawi

By
@Julie_Madawi

Another recipe from the Publix Family Style magazine, April/May 2013 issue. This is going to be a delicious side dish when corn is in season!


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Rating:

Serves:

6

Prep:

25 Min

Cook:

55 Min

Ingredients

4 slice
bacon
1 c
water
1/2 c
yellow cornmeal
1/4 tsp
salt
1 c
cheddar cheese, shredded (4 ounces)
1 can(s)
corn, cream style 14.75 ounce can
2 Tbsp
butter
1/4 tsp
onion powder
1 dash(es)
garlic powder
1 1/2 c
milk
3
eggs, separated
1 tsp
baking powder
1 c
sweet corn kernels, fresh

Directions Step-By-Step

1
Preheat oven to 325 degrees. Cook bacon until crisp; drain and crumble. Set bacon aside. In a medium saucepan, combine the water, cornmeal and salt; bring to a boil. Reduce heat; cook and stir until very thick, about 1 minute. Remove from heat. Stir in cheese, cream-style corn, butter, onion powder and garlic powder. Stir until cheese melts and mixture is smooth. Stir in milk.
2
In a small mixing bowl, beat egg yolks and baking powder until well blended. Stir into cornmeal mixture along with bacon and fresh corn kernels.
3
In a medium mixing bowl, beat egg whites until stiff peaks form. Fold egg whites into cornmeal mixture. Pour into a lightly greased 2-quart square baking dish. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. Serve immediately.

About this Recipe