Corn Spoon Bread Recipe

"The key to this recipe is using very fine cornmeal for a smooth, creamy texture. If you are unable to find fine meal in he supermarket, try Mexican or South American groceries. Also adding a bit of fresh corn when in season really makes this spoon bread delicious. Some recipes call for baking powder for lift, but in this recipe, use beaten egg whites. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."

Original is 5 servings

Metric US

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Ingredients

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2 tablespoons unsalted butter melted, plus more for the pan
2 cups whole milk
1 cup very fine yellow cornmeal
Coarse salt and fresh ground black pepper

Corn kernels, scraped from 2 ears fresh corn (about 1 cup)
2 tablespoons chopped fresh chives
2 large eggs, separated

Nutritional

Serving Size: 1 (172.1 g)
Calories 314.6
Total Fat - 14.6 g
Saturated Fat - 5.2 g
Cholesterol - 119.7 mg
Sodium - 365 mg
Total Carbohydrate - 38.9 g
Dietary Fiber - 4.6 g
Sugars - 0.3 g
Protein - 8.2 g
Calcium - 56.3 mg
Iron - 1.8 mg
Vitamin C - 7.2 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 375º. Butter an ovenproof casserole or round 2-qt souffle mold To prepare the batter, in a medium saucepan, combine milk and cornmeal over med-high heat. Bring to a boil, whisking rapidly, and constantly, until very, very thick, about 5 minutes. Season with salt & pepper.

Step 2

Transfer the mixture to a large bowl. Add the corn kernels, chives, and 2 T melted butter. Season with salt & pepper and stir to combine. Add the egg yolks, one at a time, stirring after each addition.

Step 3

Beat egg whites in a separate bowl using a handheld mixer with a pinch of salt until stiff peaks form. Gently fold egg whites into warm cornmeal mixture.

Step 4

Transfer to the prepared dish, smooth the surface with a spatula. Bake until puffed and risen, the inside is firm, but moist and top is golden brown, 35-40 minutes. Serve at once.