Mmmmmmmm…spoooooon bread. I don’t know about you, but I’m pretty sure there’s not much else out there that is AS comforting as spoon bread. I love the stuff. This fresh corn spoon bread recipe combines some of our favorite flavors, and actually comes from Zach’s great mind. It’s his go-to each year, and he makes it super special each and every time he makes it. It is light and fluffy and the perfect Thanksgiving Day side dish. Even better, it’s extremely easy to make, which is definitely a must have on Thanksgiving. It’s also one of those recipes that you can make ahead of time and bake later…which is exactly how I plan on making it this year. In this recipe, we combined cheese, cornmeal, butter and jalapeños to create our version of a traditional recipe. It’s ALMOST like making a soufflé (but not quite), which makes it double awesome in my book. Give it a try this year and pair it with a fabulous beer!
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Weather: Cool and sunny…just the way I like my Fall days. It’s absolutely gorgeous out and makes me want to go apple picking or something. This is just the calm before the storm though, because APPARENTLY we have snow in the forecast early next week. Crossing my fingers for that one!
What am I doing: I’m waiting for Zach to get home from work. It’s been a busy, busy day; and I don’t know about you, but I could really go for some R&R.
Recipe Fun Facts:
As you may already know, there are many variations of corn spoon bread. We like to add hot pepper into ours (jalapeños to be exact). Don’t feel like you have to go this route. You can most certainly eliminate the peppers and the green onions (and maybe double the cheese!). It’s a very difficult recipe to screw up, so I have faith that you guys will put a fun twist on your own.
Just like anything else that I bake, altitude plays a role. It may take you a shortened amount of time to bake this spoon bread. If you are at sea level, I would start keeping an eye on the stuff at the 20 minute mark. One thing is for sure, you do not want to overcook this stuff!
Lefthand Brewing decided that they would continue to be awesome, and bottle some of their amazing brews on nitro. I love love love anything on nitro, especially a good stout. Their Wake Up Dead Stout is already FAB-U-LOUS, but it’s even better on nitro. Now I’m not 100% sure everyone will be able to get this version, but you will more than likely be able to pick up the original. I love a good and hearty dish with a good stout. It just adds to it’s warmth. This beer is a great Fall/Winter beer because of it’s heaviness. It’s also great with chocolate and other yummy desserts. Try it out!
Have a great night!
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Fresh Corn Spoon Bread is a Thanksgiving Day must have. This version is 100% homemade and the perfect addition to your dinner table. Enjoy!
Ingredients
- 4 cups whole milk
- 1 1/4 cups yellow cornmeal
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 jalapeños, stems and seeds removed, diced
- 1/3 cup green onions, white and light green parts, sliced
- 1 1/4 cup frozen corn, thawed
- 1/2 cup unsalted butter, cubed
- 3 large eggs, yolks and whites separated
- 1/2 cup sharp white cheddar cheese, grated
- green onions, green part (for garnish)
Instructions
- Preheat your oven to 375 degrees F and grease an 8x8 baking dish. Set aside.
- In a large saucepan, combine the milk, cornmeal, salt and pepper over medium heat. Bring to a boil, whisking constantly. Once the cornmeal reaches a boil, lower the temperature to low and continue to cook for 15-20 minutes, stirring frequently until the cornmeal has thickened substantially. Remove from heat and transfer to a large bowl.
- While your cornmeal is cooking, heat the olive oil in a non-stick saute pan over medium heat. Add the jalapeños (optional) and green onion and season with salt and pepper. Cook for 4-5 minutes or until tender. Remove from heat and add to the bowl with the cooked cornmeal. Add the corn kernels and the butter to the bowl, and stir everything together to combine.
- Now, one at a time add the egg yolks to the cornmeal, stirring in each egg yolk completely before adding the next one. Stir in the sharp white cheddar cheese then set the bowl aside.
- Using a hand mixer or stand mixer (with whisk attachment fixed), beat your egg whites into stiff peaks. Fold the eggs whites very gently into the cornmeal mixture until the ingredients are combined, but not over mixed. Pour the batter into your prepared baking dish. Bake at 375 degrees F for 25-30 minutes or until it has puffed up and browned slightly. Remove from oven, garnish with green onions and more grated white cheddar if you wish, and enjoy!
Notes
Hardware: * Measuring Cups * Measuring Spoons * Sharp Knife * Cutting Board * 8x8in Baking Dish * Large Saucepan * Whisk * Wooden Spoon * Non-Stick Saute Pan * Cheese Grater * Hand Mixer or Stand Mixer (with whisk attachment fixed) *
