SWEET CORN SPOONBREAD, THE EASY WAY
If you have an immersion blender, this is a great time to use it and save yourself energy. Finally, the recipe suggests you preheat your oven before you begin. For me, this led to an oven running at 400 degrees for an hour. But some ovens take longer than others to preheat; if yours is one of them, turn it on when the recipe suggests. If not, find a time 20 minutes or so before you need to bake it.
Provided by Xabbyy
Categories Breads
Time 1h30m
Yield 1 Cup, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (see Note above if this seems too early). Very generously grease a 1 1/2 quart soufflé dish or an 8-inch square baking dish. Whisk cornmeal and 3/4 cup of milk in a small bowl until combined and set aside.
- Melt butter in a pot over medium-high heat. Cook corn until beginning to brown, which can take as little as 3 minutes with fresh corn but with defrosted frozen corn. Stir in sugar, salt, cayenne and remaining 2 cups milk and bring to a boil. Remove from heat, cover, and let mixture steep for 15 minutes.
- If you've got an immersion blender, please use it to save time. Otherwise, transfer mixture to a blender or food processor and puree until smooth. Back in the pot (or still, if it had never left) bring it back to a boil, reduce heat to low and add the cornmeal-milk mixture, whisking constantly until thickened, about 2 to 3 minutes. If you want to do fewer dishes and don't mind if it takes longer to cool, you can leave it in the pot. Otherwise, transfer to a large bowl and return mixture to room temperature, about 20 minutes.
- Once cool, whisk in egg yolks. Beat egg whites and cream of tartar in a medium bowl until stiff peaks form and fold it in to the corn mixture, one-third at a time. Pour batter into prepared baking dish and baked until spoonbread is golden brown and has risen above rim of dish, about 45 minutes. Serve immediately.
Nutrition Facts : Calories 345.3, Fat 15.3, SaturatedFat 8, Cholesterol 124.5, Sodium 482.7, Carbohydrate 44.9, Fiber 4.1, Sugar 6.6, Protein 11.7
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Minhaz 009
[email protected]This spoonbread was so easy to make and it turned out so delicious! I will definitely be making it again.
Odudu Aniekan
[email protected]This recipe was a great starting point, but I made a few changes to suit my taste. I added a little more sugar and some diced jalapenos, and it turned out perfect!
Md Mas
[email protected]This was the perfect recipe for a quick and easy side dish. The spoonbread was fluffy and moist, and the corn flavor was delicious.
Tadiwa Jordan
[email protected]This spoonbread was a bit bland for my taste. I think I would add some more salt and pepper next time.
Quinter Awino
[email protected]I made this spoonbread for my family and they loved it! It was a great way to use up some leftover corn.
Rehan Shaikh
[email protected]This spoonbread was delicious! It was moist and flavorful, and the corn flavor was perfect.
Ifeoma Emeli
[email protected]I thought this spoonbread was just okay. It wasn't as flavorful as I had hoped.
lucas wedgeworth
[email protected]This recipe was very easy to follow and the spoonbread turned out great! I loved the addition of the corn kernels.
Raees Khan
[email protected]I made this spoonbread for a brunch party and it was a huge hit! Everyone loved the sweet corn flavor.
Akhter Vohra
[email protected]This spoonbread was a bit too dry for my taste. I think I would add a little more milk or butter next time.
Tumwesigye Timothy
[email protected]I've been making this spoonbread for years and it's always a favorite. It's so easy to make and always turns out delicious. I love that I can use fresh or frozen corn.
Edrine Wizy
[email protected]I followed the recipe exactly and my spoonbread turned out perfectly. It was light and fluffy, with a beautiful golden crust. I served it with butter and honey, and it was absolutely delicious.
ADEBAYO ABOSEDE
[email protected]This was a great recipe! I made it for a potluck and it was a big hit. The spoonbread was moist and flavorful, and everyone loved it.
France Tlamama
[email protected]I was a bit skeptical about this recipe because I'm not a huge fan of cornbread, but I was pleasantly surprised. The spoonbread was moist and flavorful, and the corn flavor was subtle. I'll definitely be making this again.
Shafik Ahmed
[email protected]This recipe is a keeper! The spoonbread was light, fluffy, and bursting with corn flavor. I served it with a dollop of butter and a drizzle of honey, and it was absolutely heavenly.
Marios Antoniou
[email protected]I've made this spoonbread recipe several times now and it's always a hit with my family and friends. It's incredibly easy to make and always turns out delicious.
Nirin Nirin
[email protected]This sweet corn spoonbread was an absolute delight! It came out perfectly moist and flavorful, with the perfect balance of sweetness and savory flavors.