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Fresh Corn Spoon Bread

Source of Recipe

by Millie, from New Southern Cooking


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.192

List of Ingredients

3 T butter
3 T fresh breadcrumbs
3 ears fresh corn, scraped {1½ C}
1/3 C corn meal
2 C hot milk
1 green onion, finely chopped {2 T}
2 egg yolks
2 egg whites
2 tsp sugar
salt
freshly ground pepper


Recipe

Butter the bottom & sides of a 1½ quart ovenproof soufflé dish w/1 T butter, and dust lightly w/the breadcrumbs.

Mix the corn w/the corn meal & add the hot milk. Stir constantly over med heat til the mix comes to a boil & thickens. Melt the remaining butter in another pan, add the onion & cook briefly until soft. Combine with the corn meal mix.

In a separate bowl, beat egg yolks til light. Add a little of the hot cornmeal mix to the egg yolks, the return to the hot mix. The spoon bread may be made ahead to this point, covered & refrigerated, and carefully reheated to lukewarm when you are ready to add the egg whites. One hr & 15 minutes before serving, preheat oven 325°.

Beat egg whites til stiff, then add sugar. Add 1 spoonful of egg whites to the cornmeal/egg yolk mix to soften, the pour the entire mixture on top of the egg white & fold in.

Pour into the prepared dish, place the dish inside a larger pan, and add hot water to a depth of 1” up the sides of the dishes. Bake 45 to 60 minutes, til a knife inserted in the center comes out clean.

Serve immediately.