Cheesy Corn Spoon Bread
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 2 large eggs
- 1/2 tsp. kosher salt
- 1 tsp. baking powder
- 6 tbsp. sour cream
- 1 tsp. freshly ground black pepper
- 5 tbsp. unsalted butter
- 2 garlic cloves, coarsely chopped
- 1 (14-oz.) can creamed corn
- 3/4 cup fine-grind cornmeal
- 1 cup coarsely grated fontina cheese
- Carbohydrate 41 g(14%)
- Cholesterol 179 mg(60%)
- Fat 33 g(50%)
- Fiber 4 g(14%)
- Protein 17 g(33%)
- Saturated Fat 19 g(93%)
- Sodium 587 mg(24%)
- Calories 510
Preparation 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. 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.
Preparation 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. 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.
