Sweet Corn Spoonbread

Name: Sweet Corn Spoonbread
Yield: Serves 6
Cuisine: American, Southern
Ingredients: 1 cup, cornmeal; 2 3/4 cups, whole milk; 4 tablespoons, unsalted butter; 2 cups, corn kernels (see note); 1 teaspoon, sugar; 1 teaspoon, salt; 1/8 teaspoon, cayenne pepper; 3 large, eggs, separated; 1/4 teaspoon, cream of tartar

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Appears in Cook's Country August/September 2008, Cook's Country TV

Side Dishes

American

Southern

Puddings, Custards, Gelatins, & Souffles

We remember our grandmother's spoonbread as a tall, creamy custard packed with sweet corn, but we couldn't find a recipe that replicated it. So we created our own.

SERVES6

TIME1½ hours, plus 20 minutes cooling

has video

WHY THIS RECIPE WORKS

To replicate the fluffy, soufflé-style Sweet Corn Spoonbread from our childhood, we found soaking the cornmeal in milk for a few minutes before simmering eliminated grit. Beating the egg whites with cream of tartar made for a more stable fo...

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