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Beer Cheese Corn Spoon Bread

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Ingredients
  

  • 6 tbs butter
  • 1/2 cup flour
  • 1 cup whole milk
  • 1 cup pale ale beer
  • 8 wt oz cheddar grated
  • 3 cups corn kernels fresh or frozen, not canned
  • 2/3 cup cornmeal
  • ¼ cup sour cream
  • 3 large eggs separated
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • pinch cayenne

Instructions
 

  • Preheat oven to 375.
  • In a pot over medium heat melt the butter.
  • Sprinkle with flour, whisk until thickened and light brown in color, about 2 minutes.
  • Stir in the milk and beer until well combined.
  • About ¼ cup a time, stir in the cheese, stirring until completely incorporated between additions. Stir in the corn kernels and cornmeal, remove from heat.
  • In a small bowl whish together the egg yolks (reserve the whites), sour cream, salt, pepper, garlic powder and cayenne. Stir the egg yolk mixture into the corn mixture.
  • In a separate bowl beat the egg whites until stiff peaks form.
  • Stir the egg whites into the corn mixture.
  • Pour the mixture into a greased 2qt baking dish.
  • Bake at 375 for 30-35 minutes or until the edges start to turn light golden brown.