Cheddar Garlic Corn Spoon Bread

By: Heather Cheney

  • Yield: 8 Servings


  • 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 kernals
  • 6 eggs, separated


  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.