After preparing this recipe and tasting it I have my doubts that it could be considered a bread; it tasted more like a cheese soufflé (not that there is anything wrong with that!). I didn't use as much cayenne pepper as was suggested and I think some crumbled cooked bacon would be a great addition (doesn't bacon make everything taste better?).
Ingredients: 3/4 cup yellow cornmeal, 2 teaspoons baking powder, 1/4 teaspoon cayenne (adjust to your taste), 1 teaspoon salt, 2 cups 2% or whole milk, 1 cup buttermilk, 3/4 cup fresh or thawed frozen corn kernels, 4 tablespoons unsalted butter, melted and cooled, 3 large egg yolks, 1/3 cup chopped fresh parsley, 2 large egg yolks, 1 cup coarsely grated Cheddar cheese (I prefer sharp).
Instructions: Preheat oven to 375 degrees. Butter a 2-quart soufflé dish; set aside. Place cornmeal in a large bowl. In a small bowl, whisk baking powder, cayenne pepper and salt together. Bring 2% or whole milk just to a simmer in a small saucepan over low to medium heat. Whisk milk into cornmeal until smooth. Add in buttermilk, corn, butter, egg yolks, parsley and baking powder mixture and mix well.
Using an electric mixer on medium high speed, beat egg whites just until they hold stiff peaks. Gently fold egg whites and 1/2 cup of the Cheddar cheese into the cornmeal mixture. Transfer to prepared soufflé dish and sprinkle with remaining 1/2 cup Cheddar cheese.
Bake until top is golden brown and spoon bread is set around edges but still slightly jiggly in center, 35-40 minutes. Let stand for 10 minutes before serving.
"All You" Magazine, Time Inc. Lifestyle Group, NY, Issue 2, February 22, 2013, pg.82.
"Rolling in the dough!"
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