Sweet Corn Spoonbread
Photo © Deb Perelman
- 1 cup cornmeal
- 2 3/4 cups whole milk
- 4 tablespoons unsalted butter, plus additional for greasing dish
- 2 cups corn kernels (from 3 to 4 ears of corn, or frozen, if defrosted and well drained)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/8 teaspoon cayenne
- 3 large eggs, separated
- 1/4 teaspoon cream of tartar
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Corn (2 cups)
- Cooking & Baking
- Cayenne (1/8 teaspoon)
- Cornmeal (1 cup)
- Cream of tartar (1/4 teaspoon)
- Salt (1 teaspoon)
- Sugar (1 teaspoon)
- Dairy
- Butter, unsalted (4 tablespoons)
- Whole milk (2 3/4 cups)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published November 24, 2010 (2 years ago).
179 people saved this recipe.
