Roasted Corn And Colby Spoonbread
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
51
Spice
41
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 500 degrees F
2
Rub the corn with olive oil and season with salt and pepper
3
Arrange the corn on a baking sheet and roast, turning once, for 15 minutes
4
When cool enough to handle, cut the kernels from the cob
5
Lower the oven to 375 degrees F
6
Butter a 1-quart souffle dish or glass baking dish
7
In a medium saucepan, heat the milk until just boiling
8
Slowly add the cornmeal, whisking constantly
9
Cook the mixture, whisking, until thick and smooth, about 2 minutes
10
Transfer to a bowl and season with salt and pepper to taste
11
Let cool slightly
12
Stir in the egg yolks and mustard and combine well
13
Stir in the corn and cheese
14
In a bowl with an electric mixer, beat the egg whites until the just hold stiff peaks
15
Gently fold egg whites into cornmeal mixture until just combined
16
Pour batter into prepared dish and bake in middle of oven until just puffed and golden, about 40 minutes