Cheesy corn spoon bread recipe for a comforting side dish

Ingredients for Cheesy corn spoon bread

• 75 g unsalted butter

• 2 garlic cloves, coarsely chopped

• 2 large eggs

• 400 g can creamed corn

• 90 g fine-grind cornmeal

• 90 g soured cream

• 5 ml baking powder

• 5 ml freshly ground black pepper

• 2.5 ml kosher salt

• 120 g coarsely grated fontina cheese

How to make Cheesy corn spoon bread

1. Preheat the oven to 180°C (fan 160°C).

2. Melt the butter with the garlic in an 20 cm frying pan over medium heat. Cook, stirring occasionally, until the garlic is fragrant and starting to brown, about 4 minutes. Pour the mixture into a large bowl, leaving 1 tablespoon of butter in the frying pan; set the frying pan aside.

3. Add the eggs, sweetcorn, cornmeal, sour cream, baking powder, pepper, and salt to the garlic butter in the bowl. Whisk to combine, then fold in the Fontina cheese.

4. Scrape the mixture back into the reserved frying pan and bake the spoonbread until the top is golden brown and the centre is just barely set, about 25–30 minutes.

5. Allow to cool for 10 minutes before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.