fresh corn spoon bread

Ingredients

• Servings: 8
• 4 cups milk
• 1 1/4 cups cornmeal
• 1 1/2 teaspoons salt
• 1 cup sweet corn
• 1/3 cup chopped green onions
• 1/4 cup unsalted butter, cubed
• 3 eggs, separated

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 375 degrees f (190 degrees c). butter one 8x8x2- inch glass baking dish.
• whisk milk, cornmeal, and salt in a heavy saucepan over medium heat. bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
• transfer cornmeal to a large bowl. stir in corn, green onions, and butter. add the egg yolks one at a time, stirring after each one.
• beat the egg whites until stiff peaks form. fold half of the egg white mixture into the warm cornmeal to lighten it; fold in remaining egg whites. spread the batter evenly in the prepared pan.
• bake in preheated oven until light, puffed and golden brown, about 30 minutes. serve immediately.