sweet corn spoon bread

Name: Sweet Corn Spoon Bread
Prep time: 25 min
Cook time: 55 min
Yield: 6
Ingredients: 4 slice(s) bacon; 1 cup(s) water; 1/2 cup(s) yellow cornmeal; 1/4 teaspoon(s) salt; 1 cup(s) cheddar cheese, shredded (4 ounces); 1 can(s) corn, cream style 14.75 ounce can; 2 tablespoon(s) butter; 1/4 teaspoon(s) onion powder; 1 dash(es) garlic powder; 1 1/2 cup(s) milk; 3 - eggs, separated; 1 teaspoon(s) baking powder; 1 cup(s) sweet corn kernels, fresh

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67 Pinches 1 Photo

Julie Madawi

Clermont, FL

Updated on Apr 5, 2013

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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Picture from the Publix Family Style Magazine.

prep time 25 Min

cook time 55 Min

method ---

yield 6 serving(s)

Ingredients

4 slices bacon
1 cup water
1/2 cup yellow cornmeal
1/4 teaspoon salt
1 cup cheddar cheese, shredded (4 ounces)
1 can corn, cream style 14.75 ounce can
2 tablespoons butter
1/4 teaspoon onion powder
1 dash garlic powder
1 1/2 cups milk
3 - eggs, separated
1 teaspoon baking powder
1 cup sweet corn kernels, fresh

How To Make sweet corn spoon bread

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.

Step 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.
Step 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.
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