Recipe: Corn Spoon Bread

Makes 4 to 6 servings

2 tablespoons unsalted butter, melted, plus more for the pan

2 cups whole milk

1 cup very fine yellow cornmeal

Coarse salt and freshly ground black pepper

Scraped kernels from 2 ears fresh corn (about 1 cup)

2 tablespoons chopped fresh chives

2 eggs, separated

1. Preheat the oven to 375 degrees. Butter an ovenproof casserole or round 2-quart souffle mold or casserole dish.

2. To prepare the batter, in a medium saucepan, combine the milk and cornmeal over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very thick, about 5 minutes. Season with salt and pepper.

3. Transfer the mixture to a large bowl. Add the corn kernels, chives and the 2 tablespoons melted butter. Season with salt and pepper and stir to combine. Add the egg yolks, one at a time, stirring after each addition.

4. In a separate bowl using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.

5. Transfer the lightened cornmeal mixture to the prepared pan; smooth the surface with a spatula. Bake until puffed and risen and the inside is firm but moist, and the top is golden brown, 35 to 40 minutes. Serve immediately while puffed and risen.

Note: Spoon bread is more like custard than bread, and less like a casserole than a souffle. As the name suggests, it's soft enough to eat with a spoon. The key to this recipe is using very fine cornmeal for a smooth, creamy texture. If you are unable to find fine meal in the supermarket, try Mexican or South American groceries.

Data per serving:

Calories 203

Protein 7.2g

Fat 9.1g

Carbohydrates 24.3g

Sodium 68mg

Saturated fat 4.6g

Cholesterol 88mg

From "Bon Appetit, Y'all" by Virginia Willis