Sweet Corn Spoonbread

christina obrien


Found this on smittenkitchen.com, looks amazing and I have to try it!

★★★★★ 1 vote
6 generously


1 c
2 3/4 c
whole milk
4 Tbsp
unsalted butter
2 c
corn kernals (from 3 or 4 ears of corn, or defrosted and well drained from frozen)
1 tsp
1 tsp
1/8 tsp
3 large
eggs, separated
1/4 tsp
cream of tartar

How to Make Sweet Corn Spoonbread


  • 1Preheat oven to 400 degrees. Very generously grease a 1 1/2 quart souffle dish or an 8-inch baking dish with extra butter. Whisk cornmeal and 3/4 cup of milk in a small bowl until combined and set aside.
  • 2Melt butter in a large, heavy pot over medium-high heat. Cook corn until beginning to brown, about 10 mins. Stir in sugar, salt, cayenne, and remaining 2 cups milk and bring to a boil. Remove from heat, cover and let mixture steep for 15 mins.
  • 3Transfer to blender or food processor and puree until smooth. Bring the pot back to a boil, reduce heat to low and add the cornmeal-milk mixture, whisking constantly un til thickened, about 2-3 mins. Transfer to a large bowl to cool faster.
  • 4Once cool, whisk in egg yolks. Beat egg whites and cream of tartar in a medium bowl until stiff peaks form and fold into corn mixture, 1/3 at a time. Pour batter into prepared dish and bake until golden and has risen above the rim of the dish. About 45 mins.
  • 5Serve immediately.

Printable Recipe Card

About Sweet Corn Spoonbread

Course/Dish: Breads, Other Breads
Hashtags: #butter, #corn, #cayenne