Spoon Bread with Leeks and Corn
Any shape of baking dish can be used, but spoon bread will bake best in one that is slightly wider than it is high. Baking times should be adjusted to dish size.
- Servings: 8
Source: Martha Stewart Living, August/September 1993
- Unsalted butter, for pan
- 3 large eggs, separated
- 2 1/2 cups milk
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 cup yellow cornmeal, preferably stone-ground
- 2 teaspoons baking powder
- 1 cup fresh corn, (cut from 2 or 3 yellow or white ears)
- 2 leeks, halved lengthwise, and sliced
Heat oven to 400 degrees. Butter a 6-cup baking dish. Lightly beat egg yolks; set aside.
In a saucepan over medium heat, bring 2 cups of milk, cayenne, and salt to a boil. Sprinkle cornmeal into liquid, stirring constantly, and cook until thick and smooth, about 3 minutes. Stir in remaining 1/2 cup milk, baking powder, and egg yolks.
In a mixing bowl, beat egg whites until stiff. Stir 1 large spoonful of whites into cornmeal mixture, then gently fold in remaining whites.
Pour half of the batter into prepared dish. Sprinkle on corn and leeks. Cover with remaining batter. Bake until set and golden brown, about 35 to 40 minutes. Serve immediately.