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Jalapeno Sweet Corn Spoon Bread
Author:
Life, Family Fun Team
Ingredients
1
Tablespoon
Butter
1
Cup
Cornmeal + a little extra for dusting
2
Cups
Milk
1
Cup
Heavy Cream
2
Tablespoons
Sugar
1
Tablespoon
Salt
1/4
Teaspoon
Cayenne Pepper
1
Cup
Grated Corn
1
Cup
Corn Kernels
1/2
Cups
Diced Jalapeno
1/2
Cup
Shredded Cheddar Cheese
1/2
Cup
Sour Cream
1/2
Cup
Sliced Scallions
thin
3
Eggs
separated
Instructions
In a medium pot over medium-high heat, bring milk, cream, sugar, salt, cayenne pepper, and jalapeno to a simmer.
Stir in grated corn and corn kernels.
Reduce heat to medium.
Add cornmeal and stir constantly to prevent sticking.
Reduce heat to medium-low.
Cook until mixture is thickened and stir for 10 minutes.
Remove from heat and cool to room temperature.
Heat oven to 350 degrees.
Butter eight ramekins and dust with cornmeal.
Stir in cheese, sour cream, scallions and egg yolks.
Beat egg whites in a separate bowl until soft peaks form.
Fold into cornmeal mixture.
Spoon mixture into ramekins roughly 4/5 full.
Place ramekins into a tall sided baking dish and fill half full of water.
Cover pan with foil and bake 10 minutes.
Remove foil and continue baking until lightly brown.
They will still be a little jiggly in the middle.
Remove from oven and use tongs to remove ramekins from the water bath.
Run a knife around the cup to loosen the edge and flip over on a plate.
Serve hot.