Corn & Bacon Spoonbread

Spoonbread isn’t quite cornbread and isn’t quite a soufflé. It’s a Southern hybrid that lands somewhere in between, with the soft, custardy spoon-out texture that gives it the name. This version loads it up with sharp cheddar, fresh corn kernels, and crumbled bacon.

The technique is a two-step build. First, cook the cornmeal in water until it thickens into a stiff porridge, then stir in cheese, corn, butter, and garlic until the cheese melts and unifies everything. The yolks beat into a thick lemon-colored ribbon and fold into the mush along with bacon.

The whipped egg whites are what separate spoonbread from cornbread. Beat them to stiff but not dry peaks, then fold gently so you don’t deflate the air. They’re what give the finished bake its signature rise and pillowy interior. Bake low and slow at 325°F (160°C) for a full hour so the center sets without the surface scorching.

Pro Tips

• Bring the water to a boil before adding cornmeal in a slow stream while whisking, this prevents lumps
• Beat egg whites in a clean grease-free bowl, even a trace of fat will keep them from whipping properly
• Fold the whites in two additions, half to lighten the base, then the rest gently for maximum rise
• Serve immediately, like a soufflé spoonbread will deflate as it cools

Variations

• Stir in 1 chopped jalapeño or a few dashes of hot sauce with the cheese for a kicked-up version
• Use pepper jack instead of cheddar for built-in heat
• Add 2 chopped scallions or a tablespoon of fresh chives at the same time as the bacon