Cheesy Corn Spoon Bread

Ingredients for Cheesy Corn Spoon Bread

• 5 tablespoons unsalted butter

• 2 garlic cloves, coarsely chopped

• 2 large eggs

• 1 (400g) can creamed corn

• 180ml fine-grind cornmeal

• 6 tablespoons soured cream

• 1 teaspoon baking powder

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoons kosher salt

• 120g coarsely grated Fontina cheese

Preheat oven to 177°C. 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 tablespoon butter in skillet; reserve skillet.

Add eggs, corn, cornmeal, soured 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 centre is just barely set, 25–30 minutes. Let cool 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.