Corn Spoon Bread
Created by TxGriffLover on October 24, 2011
- Servings: 5
- Prep Time: 15m
- Cook Time: 35-40m
- Recipe #1269
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 375ยบ. 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.
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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.
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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.
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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.
Nutritional Facts
- 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