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Sweet Corn Spoonbread
Adapted from Cook’s Country
Serves 6 - 8
1 cup cornmeal
2 3/4 cups whole milk
4 tablespoons unsalted butter, plus additional for greasing dish
2 cups corn kernels (from 3 to 4 ears of corn, or frozen, if defrosted and well drained)
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon cayenne
3 large eggs, separated
1/4 teaspoon cream of tartar
1. Preheat oven to 400°F. Very generously grease a 1 1/2 quart soufflé dish or an 8-inch square baking dish. Whisk cornmeal and 3/4 cup of milk in a small bowl until combined and set aside.
2. Melt butter in a Dutch oven or large, heavy pot over medium-high heat. Cook corn until beginning to brown, which can take as little as 3 minutes with fresh corn but with defrosted frozen corn, took me closer to 10 minutes. Stir in sugar, salt, cayenne and remaining 2 cups milk and bring to a boil. Remove from heat, cover, and let mixture steep for 15 minutes.
3. Use an immersion or stand blender, or food processor, to puree until smooth. Return mixture to a boil, then reduce heat to low and add the cornmeal-milk mixture, whisking constantly until thickened, about 2 to 3 minutes. If you want to do fewer dishes and don’t mind if it takes longer to cool, you can leave it in the pot. Otherwise, transfer to a large bowl and return mixture to room temperature, about 20 minutes.
4. Once cool, whisk in egg yolks. Beat egg whites and cream of tartar in a medium bowl until stiff peaks form and fold it in to the corn mixture, one-third at a time. Pour batter into prepared baking dish and baked until spoonbread is golden brown and has risen above rim of dish, about 45 minutes. Serve immediately.
