Sweet Corn Spoonbread

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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

has video

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 fo...

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