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Corn Spoon Bread




Source of Recipe


Mrs Daniel






Recipe Introduction


A southern favorite





List of Ingredients



• 2 cups whole milk
  
• 1/2 cup yellow cornmeal
  
• 1 1/2 cups fresh corn kernels (about 2 or 3 ears of corn)
  
• 1 Tbsp unsalted butter
  
• 1 tsp salt
  
• 4 separated large eggs
  






Instructions



1. Preheat the oven to 425.
   
2. Bring milk, cornmeal, corn kernels, butter and salt to a boil in a 3 qt heavy saucepan over a moderately high heat - stir frequently and simmer - STIR CONSTANTLY until thickened 3-4 minutes.
   
3. Remove from heat and cool 5 minutes. Stir occasionally.
   
4. Whisk in egg yolks
   
5. Beat the egg white with a pinch of salt with an electric mixer at medium speed just until soft peaks form.
   
6. Whisk 1/4 of whites into cornmeal mixture in pan to lighten, then fold in the remaining egg whites GENTLY but evenly and throughly.
   
7. Spread the mixture evenly into a butered 9 1/2 inch deep dish glass pie plate or a 1 1/2 qt shallow casserole.
   
8. Bake in the middle of the oven until puffed and golden - 15 - 20 minutes.
   
9. SERVE IMMEDIATELY
   






Final Comments


Like a souffle spoon bread collapses QUICKLY!