Cheesy Corn Spoon Bread
A delicious Southern-style spoon bread combining creamed corn, cornmeal, and melted Fontina cheese. This savory side dish has a soft, pudding-like consistency with a golden brown top.
Ingredients
- •5 Tbsp unsalted butter
- •2 cloves garlic
- •2 large eggs
- •1 can creamed corn
- •¾ cup fine-grind cornmeal
- •6 Tbsp sour cream
- •1 tsp baking powder
- •1 tsp freshly ground black pepper
- •½ tsp kosher salt
- •1 cup coarsely grated Fontina cheese
Cooking Instructions
- 1.
Preheat oven to 350°F. Melt butter with garlic in an 8" cast-iron skillet over medium heat. Continue to cook, stirring occasionally, until garlic is fragrant and starting to brown, about 4 minutes. Pour into a large bowl, leaving 1 Tbsp. butter in skillet; reserve skillet.
7 min
- 2.
Add eggs, corn, cornmeal, sour cream, baking powder, pepper, and salt to garlic butter and whisk to combine, then mix in Fontina. Scrape into reserved skillet and bake spoonbread until top is golden brown and center is just barely set, 25-30 minutes. Let cool 10 minutes before serving.
40 min