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Corn- Fresh Corn Spoon Bread

Source of Recipe

Bon Appetit November 1994


List of Ingredients

4 cups milk
1 1/2 cup yellow cornmeal
1 1/2 teaspoons salt
1 cup fresh corn kernels or frozen, thawed
1/3 cup finely chopped green onions
1/4 cup (1/2 stick) unsalted butter, cut into pieces
3 large eggs, separated




Recipe

Preheat oven to 375°F. Butter 8x8x2-inch glass baking dish. Whisk milk, cornmeal and salt in heavy medium saucepan. Bring to boil, whisking constantly until mixture begins to thicken, about 4 minutes. reduce heat to low and cook until mixture is very thick, stirring frequently, about 20 minutes. Transfer mixture to large bowl. Stir in corn, green onions and butter. Add egg yolks 1 at a time to hot mixture, beating well after each addition. Beat egg whites in large bowl until firm peaks from. Fold whites into warm cornmeal mixture in 2 additions. Spread mixture evenly in prepared pan. Bake until puffed and light golden brown, about 30 minutes. Serve spoon bread immediately.