This heirloom recipe was given to Kathy by her grandmother. It's best when served right from the oven.
Recipe information
Yield
Serves 6
Ingredients
2 cups milk
3/4 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs, separated
1 cup frozen corn kernels, thawed
Preparation
Step 1
Preheat oven to 350°F. Generously butter 10-cup soufflé dish. Bring milk almost to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal and stir until very thick, about 2 minutes. Remove from heat. Whisk in sugar, baking powder and salt. Season with pepper. Add egg yolks and corn and blend well. Beat egg whites in large bowl until stiff but not dry. Fold whites into cornmeal mixture.
Step 2
Transfer batter to prepared dish. Bake until spoon bread is just firm in center, about 40 minutes. Serve.
