Spoon Bread with Fresh Corn

Magazine Staff

Spoon bread is a truly Southern dish. Its subtle balance between savory and sweet makes it a go-to recipe for family gatherings, or anytime you simply want to feed your soul

 

Makes 6 to 8 servings

2 cups milk
1/2 cup heavy cream
2 tablespoons butter, divided
1 1/2 cups fresh corn kernels

(1 large ear of corn)
1 cup cornmeal
1 1/2 teaspoons salt
1 1/2 teaspoons sugar

1 tablespoon baking powder
3 large eggs

Heat oven to 350 degrees Fahrenheit. Pour the milk, cream, 1 tablespoon of butter, and corn into a large soup pot and bring to a gentle simmer.

 While that’s heating up, mix together the cornmeal, salt, and sugar in a bowl. In a separate bowl, beat the eggs with the baking powder until fluffy and pale yellow.

When the milk mixture comes to a simmer, turn down the heat to low and stir in the cornmeal mixture—stir continuously at first, until it begins to thicken, 3-5 minutes. Spoon the cornmeal-milk mixture into a large mixing bowl, away from heat, and stir occasionally to cool. While you wait, butter a 3-quart baking dish with the remaining 1 tablespoon of butter.

Once the cornmeal is just warm, not hot, add in the beaten eggs and stir well until smooth. Pour into the buttered baking dish and place into the hot oven. Bake, uncovered, for 45 minutes. It will be lovely and soft in the middle. Serve at once.

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