Ingredients:

  • 2 cups whole kernel corn (drained)
  • 1 cup yellow cornmeal (fine grind)
  • 1/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 Tbsp granulated sugar
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1/2 tsp chipotle powder
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter (melted)
  • 3 large eggs (lightly whisked)
  • 1 cup Cotija cheese (crumbled, plus 2 Tbsp for topping)
  • 1 cup Monterey Jack cheese (shredded)
  • 1/4 cup fresh cilantro (chopped)
  • 1 small jalapeño (finely minced)

Instructions:

  1. Preheat oven to 375°F (190°C). Generously butter a 9-inch square baking dish.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, smoked paprika, and chipotle powder.
  3. In a separate bowl, whisk together the milk, heavy cream, and lightly beaten eggs until just combined.
  4. Slowly whisk the melted butter into the wet ingredients.
  5. Pour the wet mixture into the dry mixture. Whisk until just combined; do not overmix.
  6. Gently fold in the whole kernel corn, Cotija cheese (reserving topping amount), shredded Monterey Jack, minced jalapeño, and chopped cilantro.
  7. Pour the batter into the prepared baking dish and spread evenly. Sprinkle the reserved 2 Tbsp of cheese over the top.
  8. Bake for 45–55 minutes, or until the top is golden brown, puffed around the edges, and a thin knife inserted near the centre comes out mostly clean.
  9. Let the spoon bread rest on a wire rack for 10 minutes before slicing and serving to allow the texture to set.