Cheesy Corn Spoon Bread

Name: Cheesy Corn Spoon Bread
Yield: 4 servings
Ingredients: 1 5 Tbsp. unsalted butter; 1 2 garlic cloves, coarsely chopped; 1 2 large eggs; 1 1 (14-oz.) can creamed corn; 1 3/4 cup fine-grind cornmeal; 1 6 Tbsp. sour cream; 1 1 tsp. baking powder; 1 1 tsp. freshly ground black pepper; 1 1/2 tsp. kosher salt; 1 1 cup coarsely grated Fontina cheese

From the kitchen of Carly

Creamed corn and melted Fontina create a custardy, savory spoon bread that's part soufflé, part cornbread. Brown butter and garlic do the heavy lifting, while sour cream adds subtle tang. Serve warm from the cast iron skillet while the center is still tender.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

15 Tbsp. unsalted butter
12 garlic cloves, coarsely chopped
12 large eggs
11 (14-oz.) can creamed corn
13/4 cup fine-grind cornmeal
16 Tbsp. sour cream
11 tsp. baking powder
11 tsp. freshly ground black pepper
11/2 tsp. kosher salt
11 cup coarsely grated Fontina cheese

Instructions

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.