Savoury ham and corn spoonbread

Name: Savoury ham and corn spoonbread
Prep time: 20 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 61 g unsalted butter; 170 g grated Emmental; 2 g basil leaves; 4 g fresh thyme leaves; 225 g cooked ham without rind; 710 ml whole milk; 4 raw whole egg in its shell; 150 g onion; ≈ ¼ tsp ground black pepper; 3 ml hot sauce; 100 g fine yellow cornmeal

Main course

A thick corn porridge enriched with ham and cheese, then puffed in the oven with whipped egg whites.

Active time30 min

Cooking1 h

Total1 h 30 minResting : 15 min

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Ingredients

2 g basil leaves
4 g fresh thyme leaves
150 g onions
61 g unsalted butter
170 g grated Emmental
710 ml whole milk
4 pieces of raw whole eggs in their shells
225 g cooked ham without rind
≈ ¼ tsp ground black pepper
3 ml hot sauce
100 g fine yellow cornmeal

Preparation

Step completed · 1
Preheat a conventional oven to 190 °C. Grease a sufficiently deep baking dish with 5 g butter. Bring the milk to a simmer, gradually whisk in the cornmeal and cook gently for about 5 min until thick. Remove from the heat and cool for about 10 min so the yolks do not cook on contact.
Step completed · 2
Peel the onion. Wash the basil and thyme, then strip the thyme leaves. Meanwhile, chop the onion and dice the ham finely. Melt 28 g butter in a frying pan and cook the onion for about 9 min until soft and golden. Add the ham for the final 2 min. Keep all the butter and juices with the filling. Chop the basil and thyme.
Step completed · 3
Separate the egg whites and yolks. Stir the yolks into the cooled porridge with the ham, onion and their butter, cheese, herbs, hot sauce and pepper. Beat the whites to soft peaks in a clean grease-free bowl, then gently fold into the mixture.
Step completed · 4
Pour into the greased dish, leaving space for expansion. Dot with the remaining 28 g butter. Bake for about 35 min until golden and set, reaching 75 °C in the centre for 30 s. Rest for 5 min, then serve with a spoon.

Allergens

Eggs
Milk

Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration