Sweet Corn Spoonbread As seen on Smitten Kitchen Bookmark recipe Print recipe Download recipe Share Rating 0 out of 5 stars (0) Ingredients 6 servings 1 cup cornmeal2 3/4 cups whole milk4 tablespoons unsalted butter, plus additional for greasing dish2 cups corn kernels (from 3 to 4 ears of corn, or frozen, if defrosted and well drained)1 teaspoon sugar1 teaspoon salt1/8 teaspoon cayenne3 large eggs, separated1/4 teaspoon cream of tartar Calories AmericanKid-FriendlyBakingVegetarianDinnerDairyEggsBreakfastIntermediateThanksgivingVegetablesTraditionalSavoryCreamyBlenderSides ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat oven to 400°F (see Note above if this seems too early). Step 2 Very generously grease a 1 1/2 quart soufflé dish or an 8-inch square baking dish. Step 3 Whisk cornmeal and 3/4 cup of milk in a small bowl until combined and set aside. Step 4 Melt butter in a Dutch oven or large, heavy pot over medium-high heat. Step 5 Cook corn until beginning to brown, which can take as little as 3 minutes with fresh corn but with defrosted frozen corn, took me closer to 10 minutes. Step 6 Stir in sugar, salt, cayenne and remaining 2 cups milk and bring to a boil. Step 7 Remove from heat, cover, and let mixture steep for 15 minutes. Step 8 If you’ve got an immersion blender, please use it to save time. Otherwise, transfer mixture to a blender or food processor and puree until smooth. Step 9 Back in the pot (or still, if it had never left) bring it back to a boil, reduce heat to low and add the cornmeal-milk mixture, whisking constantly until thickened, about 2 to 3 minutes. Step 10 If you want to do fewer dishes and don’t mind if it takes longer to cool, you can leave it in the pot. Otherwise, transfer to a large bowl and return mixture to room temperature, about 20 minutes. Step 11 Once cool, whisk in egg yolks. Step 12 Beat egg whites and cream of tartar in a medium bowl until stiff peaks form and fold it in to the corn mixture, one-third at a time. Step 13 Pour batter into prepared baking dish and baked until spoonbread is golden brown and has risen above rim of dish, about 45 minutes. Step 14 Serve immediately. Chef’s notes Adapted, just a little, from Cook’s CountryThe recipe originally used a lot of dishes and appliances, but it has been streamlined.An immersion blender can save time and energy.Consider making this for breakfast the day after Thanksgiving.
