Recipe: Corn Spoon Bread

CORN SPOON BREAD

"Spoon bread is more like custard than bread, and less like a casserole than a souffle. As the name suggests, it's soft enough to eat with a spoon. The key to this recipe is using very fine cornmeal for a smooth, creamy texture. If you are unable to find fine meal in the supermarket, try Mexican or South American groceries."

2 tablespoons unsalted butter, melted, plus more for the pan
2 cups whole milk
1 cup very fine yellow cornmeal
Coarse salt and freshly ground black pepper
Scraped kernels from 2 ears fresh corn (about 1 cup)
2 tablespoons chopped fresh chives
2 eggs, separated

Preheat the oven to 375 degrees F. Butter an ovenproof casserole or round 2-quart souffle mold or casserole dish.

To prepare the batter, in a medium saucepan, combine the milk and cornmeal over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very thick, about 5 minutes. Season with salt and pepper.

Transfer the mixture to a large bowl. Add the corn kernels, chives and the 2 tablespoons melted butter. Season with salt and pepper and stir to combine. Add the egg yolks, one at a time, stirring after each addition.

In a separate bowl using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form.

Gently fold the egg whites into the warm cornmeal mixture. Transfer the lightened cornmeal mixture to the prepared pan; smooth the surface with a spatula.

Bake until puffed and risen and the inside is firm but moist, and the top is golden brown, 35 to 40 minutes. Serve immediately while puffed and risen.

Makes 4 to 6 servings
Source: Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis