Sweet Corn Spoonbread

Name: Sweet Corn Spoonbread
Yield: Serves 6
Cuisine: American, Southern
Ingredients: 1 cup, cornmeal; 2 3/4 cups, whole milk; 4 tablespoons, unsalted butter; 2 cups, corn kernels (see note); 1 teaspoon, sugar; 1 teaspoon, salt; 1/8 teaspoon, cayenne pepper; 3 large, eggs, separated; 1/4 teaspoon, cream of tartar

Side Dishes
American
Southern
Puddings, Custards, Gelatins, & Souffles
Puddings, Custards, Gelatins, & Souffles
Puddings, Custards, Gelatins, & Souffles
Puddings, Custards, Gelatins, & Souffles

Appears in Cook's Country August/September 2008, Cook's Country TV

We remember our grandmother's spoonbread as a tall, creamy custard packed with sweet corn, but we couldn't find a recipe that replicated it. So we created our own.

SERVES 6

TIME 1½ hours, plus 20 minutes cooling

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