Best 2 Sweet Corn Spoonbread Recipes

SWEET CORN SPOONBREAD, THE EASY WAY

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.

SWEET CORN SPOONBREAD

Steps:

• 1. Preheat oven to 400 degrees. Very generously grease a 1 1/2 quart souffle dish or an 8-inch baking dish with extra butter. Whisk cornmeal and 3/4 cup of milk in a small bowl until combined and set aside.
• 2. Melt butter in a large, heavy pot over medium-high heat. Cook corn until beginning to brown, about 10 mins. 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 mins.
• 3. Transfer to blender or food processor and puree until smooth. Bring the pot back to a boil, reduce heat to low and add the cornmeal-milk mixture, whisking constantly un til thickened, about 2-3 mins. Transfer to a large bowl to cool faster.
• 4. Once cool, whisk in egg yolks. Beat egg whites and cream of tartar in a medium bowl until stiff peaks form and fold into corn mixture, 1/3 at a time. Pour batter into prepared dish and bake until golden and has risen above the rim of the dish. About 45 mins.
• 5. Serve immediately.