Smoked Mozzarella and Corn Spoon Bread

Smoked Mozzarella and Corn Spoon Bread

I kind of feel like I’m one of the last people on Earth to learn about Spoon Bread.  This classic Southern dish has been around for a VERY long time. It’s just not something that I grew up eating for Thanksgiving.  I’m a huge fan of cornbread, so I was pretty sure that I’d like spoon bread. It’s soft, almost like a pudding, and can be eaten with a spoon. Hence the name.

Some recipes call for whipping the egg whites, while others omit that step. I love the light, soufflé-like texture that it adds to the spoon bread. It’s worth the extra step, I promise. 🙂

If you’re looking for delicious side dishes for Thanksgiving,  then give this Smoked Mozzarella and Corn Spoon Bread a try!  The smoked mozzarella gives it a incredibly delicious smoky flavor that pairs very nicely with the corn.

Speaking of which, if you haven’t tried smoked mozzarella, get on that stat. It’s amazing. I purchased the Rumiano brand, which is organic and seriously delicious! I found mine at Natural Grocers, but I know that Sprouts carries some of their cheeses also.

 

Smoked Mozzarella and Corn Spoon Bread

Smoked Mozzarella and Corn Spoon Bread
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Smoked Mozzarella and Corn Spoon Bread
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 6
Author: Tempie Hughes
Ingredients
  • 1 tbsp butter
  • 2 cups milk
  • 1 cup frozen organic sweet corn kernels
  • 2/3 cup corn meal
  • 1 tsp fine sea salt
  • 1/4 tsp smoked paprika
  • pinch of cayenne pepper
  • 4 eggs , whites and yolks divided
  • 1 cup shredded smoked mozzarella cheese
Instructions
  1. Preheat oven to 375° F. Butter an 8x8 casserole dish and set aside.
  2. In a 2-quart saucepan, combine milk, butter, cornmeal, corn, sea salt, smoked paprika and cayenne. Bring to a boil, reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat, stir in cheese, then let cool until just warm to the touch, about 15 minutes. Stir in the egg yolks until combined.
  3. While the cornmeal mixture is cooling, beat the egg whites in a clean mixing bowl until soft peaks form. Stir a 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish and place into the preheated oven. Bake until the top is lightly browned and just set, about 25-30 minutes. Allow to cool for about 5 minutes before serving.

 

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About

Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.

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