Roasted Corn and Colby Spoon Bread

Roasted Corn and Colby Spoon Bread

prep time

minutes
cook time

minute
servings
4

Ingredients









Cooking Instructions

1

Heat oven to 500°F. Rub the corn with the olive oil and season with salt and pepper. Arrange the corn on a baking sheet and roast, turning once, for 15 minutes. When cool enough to handle, cut the kernels from the cobs.


2

Lower oven to 375°F. Butter a 1 quart soufflé dish or glass baking dish. In a medium saucepan, heat the milk until just boiling. Slowly add the cornmeal, whisking constantly. Cook the mixture, whisking, until thick and smooth, about 2 minutes. Transfer to a bowl and season with salt and pepper to taste. Let cool slightly. Stir in the egg yolks and mustard and combine well. Stir in the corn and cheese.


3

In bowl with electric mixer, beat the egg whites until they just hold stiff peaks. Gently fold egg whites into cornmeal mixture until just combined. Pour batter into prepared dish and bake in middle of oven until puffed and golden, about 40 minutes.


Ingredients









Cooking Instructions

1

Heat oven to 500°F. Rub the corn with the olive oil and season with salt and pepper. Arrange the corn on a baking sheet and roast, turning once, for 15 minutes. When cool enough to handle, cut the kernels from the cobs.


2

Lower oven to 375°F. Butter a 1 quart soufflé dish or glass baking dish. In a medium saucepan, heat the milk until just boiling. Slowly add the cornmeal, whisking constantly. Cook the mixture, whisking, until thick and smooth, about 2 minutes. Transfer to a bowl and season with salt and pepper to taste. Let cool slightly. Stir in the egg yolks and mustard and combine well. Stir in the corn and cheese.


3

In bowl with electric mixer, beat the egg whites until they just hold stiff peaks. Gently fold egg whites into cornmeal mixture until just combined. Pour batter into prepared dish and bake in middle of oven until puffed and golden, about 40 minutes.


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Tagged in: Bread Cheddar Colby

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