Name: Savory Corn Spoonbread
Total time: 1 h 45 min
Ingredients: 1 cup (5 ounces/142 grams) cornmeal; 2¾ cups whole milk , divided; 4 tablespoons unsalted butter; 2 cups corn (2 to 3 ears corn); 1 teaspoon sugar; 1 teaspoon table salt; ⅛ teaspoon cayenne pepper; 3 large eggs , separated; ¼ teaspoon cream of tartar

Why This Recipe Works

With the later addition of milk and eggs, these dishes evolved into rich, spoonable custards called spoonbreads. Some later versions elevated the dish (literally) with baking soda, but the most refined recipes folded beaten egg whites into the batter, turning the spoonbread into a fluffy soufflé-like dish with a golden crust and a silky interior. And that's what we have here: This soufflé-style spoonbread is made by cooking cornmeal in milk, cooling the mixture, stirring in egg yolks, and then folding in beaten egg whites and baking. Soaking the cornmeal in milk for a few minutes before simmering it will eliminate any grittiness, and beating the egg whites with cream of tartar makes for a more stable foam and higher rise. To really intensify the corn flavor, you'll sauté the fresh kernels in butter, steep the cooked corn in milk, and then puree the mixture before combining it with the cornmeal. The silky mixture that comes out of the blender tastes like cream of corn soup—it's good enough to eat on its own! This “corn milk” creates a light, creamy texture and amazing corn taste that sets this spoonbread far apart from its workaday ancestors.

Before You Begin

You can substitute frozen corn, thawed and patted dry, for fresh.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Grease 1½-quart soufflé dish or 8-inch square baking dish. Whisk cornmeal and ¾ cup milk together in bowl; set aside.

Melt butter in Dutch oven over medium-high heat. Add corn and cook until beginning to brown, about 3 minutes. Stir in sugar, salt, cayenne, and remaining 2 cups milk and bring to boil. Cover pot and let sit off heat for 15 minutes.

Transfer warm corn mixture to blender and process until smooth, about 2 minutes. Return to pot and bring to boil over medium-high heat. Reduce heat to low; add cornmeal mixture; and cook, whisking constantly, until thickened, 2 to 3 minutes. Transfer to large bowl and let cool completely, about 20 minutes. Once mixture is cool, whisk in egg yolks until combined.

Using stand mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes. Whisk one-third of whites into corn mixture, then, using rubber spatula, gently fold in remaining whites until combined. Scrape batter into prepared dish and transfer to oven. Reduce oven temperature to 350 degrees and bake until spoonbread is golden brown and has risen above rim of dish, about 45 minutes. Serve immediately.