Recipe courtesy of Treva Chadwell

Fresh Corn Spoon Bread Puff

Getting reviews...
Part spoon bread and part souffle, this cornbread is a crowd pleaser whether you're serving it family-style or in individual portions. It's best served puffy and hot from the oven.
  • Level: Intermediate
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 350 degrees F. Lightly butter eight 6-ounce ramekins or a 2-quart baking dish and place on a rimmed baking sheet.
  2. Slice the kernels off the cobs into a large bowl, and then scrape the cobs again using the other side of the knife to release the milk into the bowl. Melt 4 tablespoons of the butter in a large pot or Dutch oven. Pour in the corn, sprinkle with 1 teaspoon salt and cook until the corn is tender, 4 minutes. Add the milk and heavy cream and heat until very warm over medium heat, about 170 degrees, almost a simmer. 
  3. Whisk together the cornmeal, sugar, 1 1/2 teaspoons salt, the baking powder and pepper in a large bowl. Whisk the hot corn and milk mixture into the cornmeal until well combined and thick. Whisk the egg yolks in a small bowl, and then ladle 1 1/2 cups of the hot corn mixture into the yolks, 1/2 cup at a time, while whisking. Pour the egg mixture into the corn mixture. 
  4. Beat the egg whites with a pinch of salt until soft, glossy peaks form. Fold the egg whites into the corn mixture in three additions, and then spoon into the ramekins. Bake until golden and puffed, 30 minutes for the ramekins or 40 minutes for the baking dish. Serve immediately.

Cook’s Note

Mixing a small amount of hot liquid into the eggs is called tempering. It keeps the yolks from curdling.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …