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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe is from the kitchen of a Southern family friend. Corn Spoon Bread is more like a custard than bread and is soft enough to eat with a spoon. The finer the cornmeal, the creamier and smooth the texture will be. Ingredients:
2 tablespoons butter, melted, plus more for the pan |
2 cups whole milk |
1 cup yellow enriched cornmeal, very fine |
salt and black pepper |
1 (10 ounce) can cream-style corn |
1/2 cup frozen corn, thawed |
2 tablespoons fresh chives, chopped |
2 eggs, seperated |
Directions:
1. Preheat oven to 375°F Butter an oven-proof casserole or round souffle dish.
2. In a medium saucepan, combine milk and cornmeal over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very thick ( 5 min). Season with salt and pepper.
3. Pour into a large bowl. Add the corn, chives, and the 2 tbsp of butter. Season again with salt and pepper and stir to combine. Add the egg yolks one at a time, stirring after each addition.
4. In a separate bowl, beat the egg whites and a pinch of salt using a hand-held mixer until stiff peaks form. Fold meringue mixture into the cornbread mixture.
5. Pour the cornbread mixture into the pan and spoon with a spatula. Bake 35-40 minutes. The spoon bread should be puffed and risen with a golden brown top and the insides should be firm and moist. Serve immediately.
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