Sweet Corn Spoonbread

Here’s the recipe I used when I made my spoonbread last night:

1 cup corn meal
2 3/4 cup milk
4 Tbsp. unsalted butter
2 cups corn kernels (fresh or frozen, thawed, and drained)
1 tsp. sugar
1 tsp. salt
1/8 tsp. cayenne pepper
3 large eggs, separated

Soak the corn meal in the milk while you saute the corn in the butter until the kernels just start to brown. Add the milk, corn meal, sugar, salt, and cayenne to the corn and butter and cook until the mixture thickens, about two or three minutes. Transfer to a large bowl and allow to cool.

Beat the egg yolks into the corn meal mixture. In a separate bowl beat the egg whites until stiff peaks form. Fold into the corn meal mixture. Transfer the spoonbread batter into a greased baking dish.

Bake in a 350° oven for about 45 minutes, until spoonbread is a golden brown and risen above the rim of the baking dish.