Corn Spoon Bread


  • 2 cups milk
  • 2 cups chicken stock
  • 1 -1/2 cups finely ground cornmeal kernels from 4 ears fresh corn (about 3 cups)
  • 6 eggs, separated
  • 1 tsp cayenne sauce
  • 2 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 cup grated cheddar cheese
  • 1/4 cup flour
  • 1 tsp baking soda


  1. Preheat oven to 375 degrees.
  2. In a large saucepan over medium high heat, bring the milk and stock to a boil. Reduce heat to low, slowly whisk in the cornmeal and cook, whisking often, until smooth and creamy, about 5 minutes. Stir in corn and set aside to cool.
  3. In a small bowl, whisk together the egg yolks, cayenne sauce, garlic, salt and pepper. Add the egg yolk mixture and cheese to the cornmeal mixture, stirring well.
  4. Sift together the flour and baking soda and stir it into the batter. Whip the egg whites until soft peaks form and fold them into the batter.
  5. Pour the batter into a greased 9 x 13 inch baking pan and bake 45 minutes to one hour, or until a toothpick comes out clean when inserted in the center.

Yield: 8 servings