Fresh Corn Spoon Bread
This is the Old Virginia Spoon Bread recipe on this website with the addition of fresh corn which made something that was already really yummy even better.
I was looking for a corn side dish for a turkey dinner and after trying several disappointing recipes for corn soufflé casseroles, it occurred to me that I could just add corn to spoon bread which I already knew I really liked. The result of the marriage was fabulous! It might even be the best way to showcase fresh corn.
Make this recipe! And if you are a corn lover, you won’t be disappointed!
This dish can be made the day before, refrigerated and reheated gently.
Fresh Corn Spoon Bread
Ingredients
- 5 cups whole milk
- 1 cup cornmeal
- 3 tablespoons butter
- 1 teaspoon salt
- 1 tablespoon honey
- 3 eggs, separated
- 3 ears of corn (about 1 1/3 cups) (Don’t use canned or frozen corn for this recipe. The corn needs to be tender.)
Instructions
Beat the eggs whites until stiff and set aside.
Scald* the milk and whisk the cornmeal into it and cook, whisking constantly, for 5 minutes. Whisk in the yolks, then the butter, salt and honey. Fold in the egg whites and corn and pour into a deep 2 1/2 quart casserole. Bake in a 350 degree oven for 40 minutes. When it comes out of the oven, it is very hot. Let sit for 10-15 minutes before serving. It will have puffed up very high in the oven like a soufflé, then will settle down and thicken.
*Scald milk by heating just to the point where it starts to rise up the pot. Use a tall pan so if you aren’t watching it, it won’t boil over the rim and make a mess. Also, if you can feel a film stuck on the bottom of the pan as you begin to use the whisk, pour the milk into a bowl, remove the film from the pan and put the milk back in before continuing the recipe so there’s no risk of burnt pieces getting into the spoon bread.
