Cheddar Corn Spoonbread with Scallions

Spoonbread has a soft, custardy center, so it is served with a spoon rather than cut into firm squares. Cook the cornmeal briefly before adding the eggs to prevent lumps. This recipe serves six.

Serves: 6
Prep: 15 minutes
Cook: 35 minutes

Ingredients

• 2 1/2 cups milk
• 3/4 cup fine yellow cornmeal
• 1 teaspoon fine salt
• 3 tablespoons unsalted butter
• 1 cup shredded sharp cheddar
• 3 large eggs, separated
• 1/2 teaspoon baking powder
• 3 scallions, thinly sliced
• 1/4 teaspoon black pepper

Method

1. Heat the oven to 375°F and butter a 2-quart baking dish. Warm the milk in a saucepan until steaming.
2. Whisk the cornmeal and salt together. Gradually whisk the cornmeal into the hot milk and cook over medium-low heat for 4 to 5 minutes, stirring, until thick.
3. Remove from the heat and stir in butter and cheddar. Cool for 5 minutes, then whisk in the egg yolks, baking powder, scallions, and pepper.
4. In a clean bowl, beat the egg whites until soft peaks form. Fold them gently into the cornmeal mixture in two additions.
5. Scrape into the prepared dish and bake for 28 to 32 minutes, until puffed and lightly golden with a set edge and soft center.
6. Rest for 5 minutes and serve warm by the spoonful.

Variations

Replace cheddar with Monterey Jack and add 1/2 cup drained corn kernels. For gentle heat, stir in 2 tablespoons chopped roasted poblano with the cheese.

Storage and reheating

Refrigerate leftovers covered for up to 3 days. Reheat portions in a 325°F oven until hot; the texture will be softer after chilling.

For a simple breakfast rotation, read the early-morning prep guide and weekly breakfast grocery list. Add cornmeal and cheese to the Lucru Home grocery list.