Fresh Corn Spoon Bread
This recipe for spoon bread, using fresh or frozen corn kernels, makes a very nice Southern-style side dish.
- 2 tablespoons unsalted butter, plus more for baking dish
- 1/2 small yellow onion, diced small (1/2 cup)
- 1 jalapeno, diced small
- Coarse salt and ground pepper
- 2 cups whole milk
- 2 cups frozen corn kernels, thawed
- 1/2 cup yellow cornmeal
- 4 large eggs, yolks and whites separated
Preheat oven to 375 degrees. Butter an 8-inch square baking dish. In a medium pot, melt butter over medium-high. Add onion and jalapeno and season with salt and pepper. Cook until onion is soft, about 5 minutes. Add milk and corn and cook until milk is very hot but not bubbling, about 3 minutes. Whisk in cornmeal and cook, whisking constantly, until mixture is thick, about 2 minutes. Remove from heat and let cool 10 minutes. Whisk in egg yolks.
In a large bowl, whisk egg whites until soft peaks form. Fold into corn mixture, then pour into baking dish. Bake spoon bread until browned on top and set in middle, 30 to 35 minutes, rotating dish halfway through. Let cool 5 minutes before serving.