Spoon Bread With Corn




  • 9 Tbsp (1 stick plus 1 Tbsp) unsalted butter, softened
  • 3 medium-sized fresh ears of corn, husked
  • 3 cups milk
  • 2 tsp salt
  • 1 cup white cornmeal
  • 3 egg yolks
  • 1 Tbsp sugar
  • 1/4 tsp ground nutmeg
  • 1/8 tsp Cajun Chef Cayenne Pepper
  • 3 egg whites 


Preheat the oven to 350°F. With a pastry brush, spread one Tbsp of the butter evenly over the bottom and sides of a 2-quart casserole. Set aside. With a sharp knife, shave the corn off the cobs, scraping the cobs to extract the corn “milk”. Put the corn and corn milk in a large saucepan and add two cups of the milk and the salt. Bring to a boil over high heat. Pour in the cornmeal slowly enough so that the boiling continues at a rapid rate and stir constantly with a wooden spoon to keep the mixture smooth. Reduce the heat to low and, stirring from time to time, simmer uncovered until the mixture is so thick that the spoon will stand up unsupported in the middle of the pot. Remove the pot from the heat and immediately beat in the remaining butter, a few spoonfuls at a time. Add the remaining cup of milk, and when it is completely incorporated, beat in the egg yolks, one at a time, and the sugar, nutmeg and cayenne. In a deep mixing bowl, beat the egg whites with an electric beater until they are stiff. Scoop the egg whites over the corn mixture and, with a rubber spatula, fold them together gently but thoroughly. Pour the mixture into the buttered casserole, spreading it evenly and smoothing the top with the spatula. Bake uncovered in the center of the oven for 35 to 40 minutes, or until the top of the bread is golden brown and the center barely quivers when the casserole is gently moved back and forth. Serve the spoon bread at once, from the casserole.

Yield: 6 to 8 servings

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