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Corn Spoonbread

Corn Spoonbread

I was rummaging around for corn recipes last night (I seem to be hoarding piles of this season’s flawless local corn) when I stumbled upon a recipe for spoonbread written by Mrs. Lyndon B. Johnson. Although Lady Bird’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. The result? A sweet and savory souffle-like fluff of highfalutin’ heaven.

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. 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. Mmm mmm. Thank you, Lady Bird.

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.

Read more: Food, All recipes, Desserts, Entrees, Side Dishes,

By Melissa Breyer, Producer, Care2 Green Living.

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

40 comments

+ add your own
6:28PM PDT on Sep 5, 2012

Thanks

12:57PM PDT on Sep 4, 2012

noted

4:46AM PDT on Oct 11, 2011

thanx

9:52PM PDT on Sep 26, 2011

I like corn. No matter how it cooked or baked. I just love it. Thank you Melissa.

12:56PM PDT on Sep 19, 2011

I am going to try this recipe! Thanks!

6:29PM PDT on Sep 18, 2011

Could you be more specific as to how much corn is needed? Who can tell how much corn three cobs will provide.

12:27AM PDT on Sep 6, 2011

Sounds good.ty.

10:22AM PDT on Sep 4, 2011

sounds good,might try this

7:54AM PDT on Sep 3, 2011

Thank you

12:44AM PDT on Sep 3, 2011

thank you :)

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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