Fresh Corn Spoon Bread Recipe

Ingredients
<br>- 4 cups milk
<br>- 1 ¼ cups cornmeal
<br>- 1 ½ teaspoons salt
<br>- 1 cup sweet corn
<br>- ⅓ cup chopped green onions
<br>- ¼ cup unsalted butter, cubed
<br>- 3  eggs, separated
<br><p></p>Directions
<br>step 1: Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2- inch glass baking dish.
<br>step 2: Whisk milk, cornmeal, and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
<br>step 3: Transfer cornmeal to a large bowl. Stir in corn, green onions, and butter. Add the egg yolks one at a time, stirring after each one.
<br>step 4: Beat the egg whites until stiff peaks form. Fold half of the egg white mixture into the warm cornmeal to lighten it; fold in remaining egg whites. Spread the batter evenly in the prepared pan.
<br>step 5: Bake in preheated oven until light, puffed and golden brown, about 30 minutes. Serve immediately.
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Ingredients
- 4 cups milk
- 1 ¼ cups cornmeal
- 1 ½ teaspoons salt
- 1 cup sweet corn
- ⅓ cup chopped green onions
- ¼ cup unsalted butter, cubed
- 3 eggs, separated

Directions
step 1: Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2- inch glass baking dish.
step 2: Whisk milk, cornmeal, and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
step 3: Transfer cornmeal to a large bowl. Stir in corn, green onions, and butter. Add the egg yolks one at a time, stirring after each one.
step 4: Beat the egg whites until stiff peaks form. Fold half of the egg white mixture into the warm cornmeal to lighten it; fold in remaining egg whites. Spread the batter evenly in the prepared pan.
step 5: Bake in preheated oven until light, puffed and golden brown, about 30 minutes. Serve immediately.

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