Skillet Sweet-Corn Spoonbread with Baked Eggs & Tomato Relish

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 2 cups fresh sweet corn kernels
• 3/4 cup stone-ground cornmeal
• 1 1/4 cups buttermilk
• 6 large eggs
• 3/4 cup shredded sharp cheddar
• 3 tbsp unsalted butter
• 1 1/2 cups diced heirloom tomatoes
• 3 sliced green onions
• 1 minced (optional) jalapeño
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp hot sauce

Instructions

1. 1Preheat the oven to 375°F. Melt the butter in a 10-inch cast-iron skillet over medium heat.
2. 2In a large bowl whisk the cornmeal, baking powder, salt, and pepper. Stir in the buttermilk, two of the eggs (lightly beaten), most of the cheddar, and all the sweet corn until just combined; the batter will be loose.
3. 3Pour the batter into the hot buttered skillet—it should sizzle at the edges. Smooth the top and sprinkle remaining cheddar.
4. 4Use a spoon to make four shallow wells in the batter. Crack one remaining egg into each well.
5. 5Transfer the skillet to the oven and bake until the spoonbread is puffed and golden at the edges and the egg whites are just set with yolks still soft, 16 to 20 minutes.
6. 6While it bakes, toss the diced heirloom tomatoes with sliced green onions, minced jalapeño if using, salt, and hot sauce to make a bright relish.
7. 7Remove the skillet carefully (handle will be very hot). Let rest 2 minutes so the spoonbread firms slightly.
8. 8Spoon the fresh tomato relish over the top, dividing it among the egg portions.
9. 9Scoop generous wedges straight from the skillet onto plates and serve hot.