Cheddar Garlic Corn Spoon Bread

Smooth cornmeal combines with mild garlic, cheese, and corn kernels to create a light and creamy side dish resembling a soufflé that pairs great with meats, sauces and vegetables. Add it to your next dinner party menu for a savory taste of the south.

    Side Side Dish


  • 2 cloves garlic (minced)
  • 3 tablespoons +1 teaspoon butter (divided)
  • 4 cups 2% milk
  • 2/3 cup cornmeal
  • 1 teaspoon kosher salt
  • 2 cups grated cheddar
  • 2 cups frozen corn kernels
  • 6 eggs (separated)

Cooking Directions

  • 1
    Preheat oven to 425°F.
  • 2
    In a 2 quart saucepan, melt 3 tablespoons of butter over medium heat and cook garlic until fragrant—about 30 seconds. Stir in milk and heat to just below a boil. Slowly whisk in the cornmeal and bring to a boil. Cook, whisking constantly for 5 minutes. Remove from heat and scrape cornmeal mixture into a mixing bowl. Stir in cheese and salt until melted, followed by the frozen corn kernels. Let sit for 10 minutes and whisk in egg yolks.
  • 3
    Grease 9x13” baking dish with remaining teaspoon of butter.
  • 4
    In a medium bowl, beat the egg whites just until they form soft mounds, not stiff peaks. Stir 1/3 of the whites into of the corm mixture to lighten and then carefully fold in the remaining whites. Gently turn batter into the buttered baking dish. Bake for 25-30 minutes, until risen and golden brown. Serve immediately.

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