FRESH CORN SPOON BREAD

2 cups whole milk
1/3 cup yellow cornmeal
1 1/2 cups fresh corn kernels (from 2 to 3 ears)
1 tablespoon unsalted butter
1 teaspoon salt
4 large eggs, separated

Preheat oven to 425 degrees F. Butter a 9 1/2-inch deep-dish glass pie plate or 1 1/2-quart shallow casserole.

Bring milk, cornmeal, corn kernels, butter, and salt to a boil in a 3-quart heavy saucepan over moderately high heat, stirring frequently, and simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 5 minutes, stirring occasionally.

Whisk egg yolks into cooled cornmeal mixture.

Beat egg whites and a pinch of salt with an electric mixer at medium speed just until soft peaks form. Whisk one fourth of whites into cornmeal mixture in pan to lighten, then fold in remaining whites gently but thoroughly. Spread mixture evenly in prepared pie plate or casserole.

Bake in middle of oven until puffed and golden, 15 to 20 minutes.

Serve immediately (like a souffle, spoon bread collapses quickly).

Makes 6 servings
Adapted from source: Gourmet/July 2002