SPOON BREAD WITH LEEKS AND CORNAny shape of dish can be used, but spoon bread will bake best in one that is a little wider than it is high. The baking time will be slightly different, depending on the size of the pan.
Unsalted butter, for dish
3 large eggs, separated
2 1/2 cups milk
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1 cup yellow cornmeal, preferably stone-ground
2 teaspoons baking powder
2 ears fresh corn, kernels shaved from the cob (1 cup)
2 leeks, white and pale green parts, halved lengthwise, sliced, well washed
1. Preheat the oven to 400 degrees F. Butter a 21/2 -quart casserole. Lightly beat the egg yolks in a medium bowl; set aside.
2. In a saucepan over medium heat, cover and bring 2 cups milk, the cayenne, and the salt to a boil. Sprinkle the cornmeal into the liquid, stir ring constantly, and cook until thick and smooth, about 3 minutes. Stir in the remaining 1/2 cup milk, baking powder, and egg yolks.
3. In a mixing bowl, beat the egg whites until stiff. Stir 1 large spoonful of the whites into the cornmeal mixture to lighten it, then gently fold in the remaining whites.
4. Pour half of the batter into the prepared dish. Sprinkle on the corn and leeks. Cover with the remaining batter. Bake until set and golden brown, 35 to 40 minutes. Serve immediately.
Serves 8
Excerpted from
The Martha Stewart Living Cookbook by Editors of Martha Stewart LivingCopyright © 2000 by Editors of Martha Stewart Living. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
