Corn Spoon Bread

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons butter, melted, plus more for the pan
• 2 cups whole milk
• 1 cup yellow enriched cornmeal, very fine
• salt and black pepper
• 1 (10 ounce) can cream-style corn
• 1/2 cup frozen corn, thawed
• 2 tablespoons fresh chives, chopped
• 2 eggs, seperated

Recipe

• 1 preheat oven to 375°f butter an oven-proof casserole or round souffle dish.
• 2 in a medium saucepan, combine milk and cornmeal over medium-high heat. bring to a boil, whisking rapidly and constantly, until very thick (@ 5 min). season with salt and pepper.
• 3 pour into a large bowl. add the corn, chives, and the 2 tbsp of butter. season again with salt and pepper and stir to combine. add the egg yolks one at a time, stirring after each addition.
• 4 in a separate bowl, beat the egg whites and a pinch of salt using a hand-held mixer until stiff peaks form. fold meringue mixture into the cornbread mixture.
• 5 pour the cornbread mixture into the pan and spoon with a spatula. bake 35-40 minutes. the spoon bread should be puffed and risen with a golden brown top and the insides should be firm and moist. serve immediately.