Corn Spoon Bread

Name: Corn Spoon Bread
Yield: serves 4 to 6
Ingredients: 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 sweet corn (about 1 cup) (see page 188); 2 tablespoons chopped fresh chives; 2 large eggs, separated

December 9, 2011

Spoon bread is more like custard than bread, and less like a casserole than a soufflé. As the name suggests, it’s soft enough to eat with a spoon. Spoon bread is more common in Virginia, Maryland, and Kentucky. Berea, Kentucky, in the south central portion of the state, actually boasts a spoon bread festival. 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. Also, adding a bit of fresh corn when in season really makes this spoon bread delicious. Some recipes call for baking powder for lift, but in this recipe, with a nod to my French training, I use beaten egg whites.

Recipe notes

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