Corn Spoonbread

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Corn Spoonbread - GFCFSF

  • 2 cups milk sub (i used coconut milk)
  • 1/3 cup yellow cornmeal
  • 1 1/2 cups fresh corn kernels (from 2 ears)
  • 1 tablespoon Earth Balance Soy Free margarine or coconut oil
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon of paprika (non-spicy) or 1/4 teaspoon of cayenne (spicy)
  • 4 large eggs, separated
  • honey, to top

 

Preheat oven to 425°F.

Bring milk sub, cornmeal, corn kernels, margarine, and salt to a boil in a 3-quart heavy saucepan over moderately high heat, stirring frequently, and simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 5 minutes, stirring occasionally, then whisk in yolks. Let mixture set 20-30 minutes to cool enough to not be hot to touch before adding egg whites (or they will flatten).  "Butter" dish with a little margarine.

Beat whites and a pinch of salt with an electric mixer at medium speed just until soft peaks form. Whisk one fourth of whites into cornmeal mixture in pan to lighten, then fold in remaining whites gently but thoroughly. Spread mixture evenly in a buttered 9 1/2-inch deep-dish glass pie plate or 1 1/2-quart shallow casserole and bake in middle of oven until puffed and golden, 15 to 20 minutes. Serve immediately (like a soufflé, spoon bread collapses quickly).

This is a plain-flavored dish as is, so serve with honey.  Great with baked ham or split pea soup.

 

Corn Spoonbread – GFCFSF
Corn Spoonbread – GFCFSF - Ready to Slice
Corn Spoonbread – GFCFSF - Ingredients