As the name implies, this soft version of corn bread is eaten with a spoon. Like a soufflé, this spoonbread puffs up in the oven and quickly deflates when you take it out, so serve it as soon as it’s ready.
HANDS-ON TIME 20 minutes
TOTAL TIME 1 hour
MAKES 8 to 10 servings
INGREDIENTS
3 cups fresh or frozen corn kernels
2½ cups milk
¾ cup whipping cream (35%)
¼ cup butter, cubed
1½ tsp each salt and granulated sugar
¼ tsp pepper
1 cup cornmeal
4 eggs, separated
¼ tsp cream of tartar
DIRECTIONS
In large saucepan, combine 2 cups of the corn, the milk, cream and butter; bring to boil. Remove from heat; let stand for 15 minutes.
In blender or using immersion blender, purée corn mixture until smooth; strain through fine-mesh sieve into bowl, pressing solids to extract liquid. Discard solids.
Return corn mixture to saucepan; stir in salt, sugar and pepper. Bring to boil. Reduce heat to low; whisking constantly, add cornmeal in slow steady stream. Cook, whisking, until bubbly, 1 to 2 minutes. Scrape into bowl; stir in remaining corn. Let cool to room temperature.
Stir egg yolks into corn mixture until well combined. Beat egg whites with cream of tartar until stiff peaks form; stir one-quarter into cornmeal mixture to loosen. Fold in remaining whites. Scrape into greased 6-cup (1.5 L) round casserole dish.
Bake in 400°F (200°C) oven until puffed and golden, edges are firm and centre barely jiggles when dish is shaken, 40 to 42 minutes.
Serve immediately.
NUTRITIONAL INFORMATION, PER EACH OF 10 SERVINGS: about 264 cal, 7 g pro, 15 g total fat (8 g sat. fat), 27 g carb, 2 g fibre, 117 mg chol, 446 mg sodium, 262 mg potassium. % RDI: 9% calcium, 5% iron, 19% vit A, 5% vit C, 16% folate.
