Zutaten für Cheddar Sweet Corn Spoon Bread
- 4 tablespoons butter
- Onion
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 cups milk
- 1 cup yellow cornmeal
- Cheddar Cheese
- Eggs
- Corn Kernel
- 1 cup frozen or canned corn
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Zubereitung von Cheddar Sweet Corn Spoon Bread
- Preheat oven to 375°F (190°C). Grease an 8x10 inch casserole dish.
- In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add 1/2 cup finely diced yellow onion and sauté until softened, about 5 minutes.
- Stir in 1/4 teaspoon cayenne pepper and 1/2 teaspoon salt.
- Pour in 2 cups of milk and bring to a simmer.
- Slowly whisk in 1 cup yellow cornmeal, stirring constantly to prevent lumps.
- Reduce heat to low and cook for 6-8 minutes, stirring frequently, until the mixture thickens.
- Remove from heat and let cool for 15 minutes.
- Stir in 1 1/2 cups shredded sharp cheddar cheese, 3 large egg yolks, and 1 cup of frozen or canned corn. Mix well to combine.
- In a separate bowl, beat 3 large egg whites until soft peaks form. Gently fold 1/3 of the egg whites into the corn mixture, then repeat twice until all egg whites are incorporated.
- Pour the batter into the prepared casserole dish.
- Bake for 20-30 minutes, or until golden brown and set.
- Let cool for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
32g
Fat
217g
Carbs
59g
