Sweet Corn Spoonbread

From Cook's Country | August/September 2008

Why this recipe works:

To replicate the fluffy, soufflé-style Sweet Corn Spoonbread from our childhood, we found soaking the cornmeal in milk for a few minutes before simmering eliminated grit. Beating the egg whites with cream of tartar made for a more stable foam and a higher rise. Sautéing the kernels in butter… read more

To replicate the fluffy, soufflé-style Sweet Corn Spoonbread from our childhood, we found soaking the cornmeal in milk for a few minutes before simmering eliminated grit. Beating the egg whites with cream of tartar made for a more stable foam and a higher rise. Sautéing the kernels in butter helped intensify their flavor, as did adding a little sugar, salt, and cayenne pepper. Steeping the cooked corn in milk before adding it to the cornmeal mixture spread the deep, sweet flavor of sautéed corn throughout the spoonbread. To remedy the chewy texture, we pureed the corn and milk in the blender for a silky mixture that resembled (and tasted) like cream of corn soup. Incorporated into the spoonbread, this “corn milk" produced a light, creamy texture and sweet corn taste.

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Serves 6

You will need 3 or 4 ears of corn to yield 2 cups of kernels. Frozen corn can be substituted for the fresh, provided it is thawed and well drained.

Ingredients

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