Fresh Corn Spoonbread
1 3/4 cup milk
1 cup half and half
1 tablespoon sugar
1/2 tablespoon salt
1/2 cup corn meal
1/4 cup all-purpose flour
1/4 cup butter, unsalted, cut into pieces
3 large eggs, separated
2 tablespoons heavy cream
2 large corn ears, fresh, cut off the corn
1 cup White Cheddar cheese
1/2 cup Parmesan cheese
1/2 cup Monterrey Jack cheese
Preheat oven to 350 F. Generously butter a 1-1/2 quart baking dish: set aside. In a large heavy-bottomed saucepan, combine milk, half and half, sugar, and salt. Bring to a simmer over medium heat. Slowly add cornmeal and flour, whisking constantly. Cook for 1 to 2 minutes, until mixture begins to thicken.
Remove from heat. Add butter, whisking until melted and well combined.
In a medium bowl, combine egg yolks and cream. Beat at medium speed with an electric mixer for 4 to 6 minutes until pale yellow in color. Gradually add egg mixture to cornmeal mixture, stirring well to combine. Add corn and cheeses, stirring to combine.
In a large mixing bowl, beat egg whites at high speed with an electric mixer until stiff peaks form, about 2 to 4 minutes. Gently fold egg whites into cornmeal mixture. Pour into prepared baking dish. Bake for 35 to 40 minutes, or until a wooden pick inserted near center comes out clean.
Serves 6 to 8
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