Corn Spoon Bread

Name: Corn Spoon Bread
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

8 ingredients

5 steps

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.