http://www.care2.com/greenliving/corn-spoonbread.html
Corn Spoonbread
By Melissa Breyer, Producer, Care2 Green Living.
Last night, with an abundance of perfect local corn, I played around with a simple recipe for corn spoonbread. The result was sublime, so “souffle-like” I marveled. Here’s the recipe that turned a bounty of corn into a sweet and savory fluff of highfalutin’ heaven.
I was rummaging around for corn recipes (so much outrageously flawless corn this season!) when I stumbled upon a recipe for spoonbread written by Mrs. Lyndon B. Johnson. Although Ladybird’s calls for baking soda and doesn’t use corn, I thought I could replace the majority of the cornmeal with fresh corn. I wasn’t in the mood for the flavor and texture one gets with baking soda, so instead I decided to separate the eggs and beat the whites for a lighter texture.
I have always been somewhat souffle-phobic. But as it turns out, by simply beating the egg whites I had just conquered that fear! I made a souffle without even realizing it.
Because of the cornmeal and crunchy fresh corn, this has more texture than a refined cheese souffle, and it is just so easy and yummy. It’s great as is, but the possibilities for additions are ample: grated cheese, chiles, roasted peppers, a handful of fresh herbs, a swirl of pesto?
INGREDIENTS
3 ears of corn, kernels cut from the cob
1/3 cup stone-ground cornmeal (see hints below)
2 cups organic milk
Butter the size of a walnut (according to Ladybird—I used about a tablespoon)
1 teaspoon salt
4 eggs, separated
1. Preheat oven to 425. Combine the corn, cornmeal, butter, milk and salt in a large saucepan and stir over medium heat until the mixture reaches a boil. Cook for several minutes, stirring frequently, until it gets thick.
2. Remove from heat and allow to cool for a few minutes, then whisk in egg yolks.
3. Beat egg whites until stiff peaks form, and then gently fold into corn mixture.
4. Spread into a buttered 2-quart casserole dish and bake for 10 to 15 minutes until spoonbread is puffed and golden.
5. Serve immediately.
Serves 6 to 8.
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9 comments
add your comment »I have very fond memories of spoonbread and make it several times a year..In So.Calif.corn is available most of the year.My lovely bride loves it.Thanks for the reminder of a great way to prepare corn
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I failed to mention that I also was not able to find cornmeal in any of our local supermarkets: Tesco, Morrison's, or Waitrose. Perhaps it is only sold in some stores, or maybe it's sold under another name?
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I'm an American transplanted to the UK. Missing cornbread, I found some (not really coarse enough, but still works) cornmeal at a small shop that sells primarily Indian-Cooking ingredients. I've also seen it, once, at a health food shop. I'm in Sheffield, but I bet London's health food stores might also have some. I've never experienced polenta being anything like cornmeal - maybe it's the way I've seen it prepared??
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re: Pauline S.not finding cornmeal in UK....all supermarkets carry it...from Tesco to Sainsbury's, Asda, Waitrose, Morrisson etc... could also aske for polenta...same thing. A. da Costa
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The butter is used to "grease" the dish.
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I live in England, and would love to taste Cornbread, can`t seem to buy corn meal from any shops here.
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The oven temperature says 425 degrees and the butter gets added in the first step in the sauce pan. Ought to be good both cold or warmed, I would think.
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Having been a cook and baker for the last 40plus years might I suggest some improvements? First the corn should also be organically grown, the milk should of course be organic, but how about raw goats milk? Its much better for you. Same goes for the butter. Good luck in finding it organic. Celtic Sea Salt? Best yet, the eggs. Wild Duck eggs are the best, next would be organically fed duck eggs, then organically fed free-range chicken eggs. If you use duck eggs you'll only need 3 eggs. ALAN K.
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What temp for oven? you don't mention when to add butter. I was going to make it but needed to know these things. What is it like cold or rewarmed? I am alone. I like old fashioned cornbread. Marg
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