Corn and Cheddar Spoon Bread

This traditional southern dish is like a cornmeal soufflé. Serve it with country ham, roast chicken, or a rich stew.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 5 minutesDifficulty: Easy

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Serves: 6

Ingredients

  • ½ cup plus 1 Tbsp. vegetable shortening, divided
  • ½ cup grated Cheddar cheese
  • 1 cup cornmeal
  • 4 large eggs
  • 1 can (15 oz.) cream-style corn
  • 1 tsp. salt
  • ½ cup whole milk
  • ½ tsp. baking soda

Directions

  • Preheat oven to 350°F. Grease a 9" × 9" casserole dish with 1 tablespoon of shortening. Melt the remaining ½ cup shortening and let cool slightly.
  • Whisk together the cornmeal and eggs until well blended. Add the melted shortening, corn, salt, milk, and baking soda; mix well, and stir in the cheese.
  • Pour into prepared casserole dish and bake for 45–50 minutes, or until lightly browned.