Fresh Corn Spoon Bread


  • 4 cups milk
  • 1 ¼ cups cornmeal
  • 1 ½ teaspoons salt
  • 1 cup sweet corn
  • ⅓ cup chopped green onions
  • ¼ cup unsalted butter, cubed
  • 3eggs, separated
  • Directions

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2- inch glass baking dish.


  • Step 2

    Whisk milk, cornmeal, and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.

  • Step 3

    Transfer cornmeal to a large bowl. Stir in corn, green onions, and butter. Add the egg yolks one at a time, stirring after each one.

  • Step 4

    Beat the egg whites until stiff peaks form. Fold half of the egg white mixture into the warm cornmeal to lighten it; fold in remaining egg whites. Spread the batter evenly in the prepared pan.

  • Step 5

    Bake in preheated oven until light, puffed and golden brown, about 30 minutes. Serve immediately.

  • Cook's Note:

    You may use frozen corn, thawed, instead of fresh corn.

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