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


  1. Preheat 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.
  2. Melt 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.
  3. Transfer 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.
  4. Once 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.
  5. Serve immediately.

Printable Recipe Card

About Sweet Corn Spoonbread

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

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