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
- 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.)
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.