Corn spoon bread

  • Preparation Time10 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy
240ml milk
55g yellow polenta
1/2 tsp salt
115g grated Cheddar, divided
164g tinned corn kernels, drained
50g chopped spring onions
2 large eggs, lightly beaten
30g butter, cut into small pieces
1/8 tsp ground red pepper flakes
1) Preheat the oven to 200C/Gas 6.

2) In a medium saucepan, whisk together the milk, polenta and salt. Cook over medium-high heat, stirring constantly, until mixture has thickened, about 5 minutes. Stir in 60g of the cheese, the corn and the spring onion.

3) Temper the eggs by slowly whisking some of the hot milk mixture into the beaten eggs. Stir the tempered eggs into the milk mixture.

4) Pour the mixture into a 1L baking dish. Top with pieces of butter and sprinkle with the red pepper flakes and remaining cheese. Bake for 25-30 minutes or until centre is set and cheese is lightly browned.

Remove from the oven and serve immediately.

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