Sweet Corn Spoonbread
Recipe: #28491
October 26, 2017
Categories: Breads, Side Dishes, Eggs, Corn, Southern, Sunday Dinner, Oven Bake, Gluten-Free, Vegetarian, Milk, Kosher Dairy, more
"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!"
Ingredients
Nutritional
- Serving Size: 1 (328.5 g)
- Calories 369.3
- Total Fat - 16.2 g
- Saturated Fat - 8.3 g
- Cholesterol - 136.9 mg
- Sodium - 752.1 mg
- Total Carbohydrate - 47.4 g
- Dietary Fiber - 5.1 g
- Sugars - 10.9 g
- Protein - 13.4 g
- Calcium - 159.4 mg
- Iron - 2.1 mg
- Vitamin C - 8.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
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.
Step 2
Whisk cornmeal and 3/4 cup milk in bowl until combined; set aside.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Reduce oven temperature to 350 degrees and bake until spoonbread is golden brown and risen above rim of dish, about 45 minutes. Serve immediately.
For Individual Spoonbreads: To make individual spoonbreads, prepare recipe as directed and divide batter among 6 greased 7-ounce ramekins. Arrange ramekins on rimmed baking sheet and bake as directed, reducing cooking time to 30 to 35 minutes.
Tips
No special items needed.