October 26, 2017
Breads, Side Dishes, Dairy,
Eggs, Vegetables, Corn, Southern, Budget-Friendly, Kid Pleaser, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Stove Top, Gluten-Free, Vegetarian, Make it from scratch, Milk, Kosher Dairy more
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"This fluffy, soufflé-style Sweet Corn Spoonbread is packed with sweet corn, and is reminiscent of childhood dinners at Grandma's! Time does not include 35 minutes of resting time. Yes, it's a little time-consuming, but the end result is well worth it!"
Place oven rack in the middle position and heat oven to 400 degrees. Grease 1 1/2-quart soufflé dish or 8-inch-square baking dish.
Whisk cornmeal and 3/4 cup milk in bowl until combined; set aside.
Melt butter in Dutch oven over medium-high heat. Add the corn and cook until beginning to brown, about 3-5 minutes. Stir in remaining milk, sugar, salt, and cayenne and bring to a boil. Remove from heat, cover, and let mixture steep for 15 minutes.
Transfer the warm corn mixture to a blender or food processor and puree until smooth. Return corn mixture to the pot and bring to a boil again. Reduce heat to low and add cornmeal mixture, whisking constantly, until thickened, 2 to 3 minutes.
Scrape the mixture into a large bowl and cool to room temperature, about 20 minutes. Once mixture is cool, whisk in egg yolks until combined.
With electric mixer on medium-low speed, beat egg whites and cream of tartar until frothy, about 1 minute. Increase speed to medium-high and beat until stiff peaks form, about 3 minutes. WHISK one-third of whites into corn mixture, then gently FOLD in remaining whites until combined. Scrape mixture into prepared dish and transfer to oven.
Reduce oven temperature to 350 degrees and bake until spoonbread is golden brown and risen above rim of dish, about 45 minutes. Serve immediately.
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