Fresh Corn Spoon Bread
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
55
Sourness
34
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 cups
Whole Milk1 cup
Yellow Cornmeal1.5 cups
Corn Kernel (fresh from 2 to 3 ears)1 tbsp
Unsalted Butter1 tsp
Salt4 large
Egg (separated)Directions:
1
Preheat oven to 425°F
2
Bring milk, cornmeal, corn kernels, butter, and salt to a boil in a 3-quart heavy saucepan over moderately high heat, stirring frequently, and simmer, stirring constantly, until thickened, 3 to 4 minutes
3
Remove from heat and cool 5 minutes, stirring occasionally, then whisk in yolks
4
Beat whites and a pinch of salt with an electric mixer at medium speed just until soft peaks form
5
Whisk one fourth of whites into cornmeal mixture in pan to lighten, then fold in remaining whites gently but thoroughly
6
Spread mixture evenly in a buttered 9 1/2-inch deep-dish glass pie plate or 1 1/2-quart shallow casserole and bake in middle of oven until puffed and golden, 15 to 20 minutes
7
Serve immediately (like a soufflé, spoon bread collapses quickly)
8
Preheat oven to 425°F
9
Bring milk, cornmeal, corn kernels, butter, and salt to a boil in a 3-quart heavy saucepan over moderately high heat, stirring frequently, and simmer, stirring constantly, until thickened, 3 to 4 minutes
10
Remove from heat and cool 5 minutes, stirring occasionally, then whisk in yolks
11
Beat whites and a pinch of salt with an electric mixer at medium speed just until soft peaks form
12
Whisk one fourth of whites into cornmeal mixture in pan to lighten, then fold in remaining whites gently but thoroughly
13
Spread mixture evenly in a buttered 9 1/2-inch deep-dish glass pie plate or 1 1/2-quart shallow casserole and bake in middle of oven until puffed and golden, 15 to 20 minutes
14
Serve immediately (like a soufflé, spoon bread collapses quickly)