Recipe
prep time:
15 minutes
Corn Spoon Bread
This year I was lucky enough to help the amazing chef Todd English write his fourth cookbook, Cooking in Everyday English-The ABCs of Great Flavor at Home. All year long, I've been waiting to share some of the recipes with you! Now that the book is out, I finally can. This spoon bread has quickly become a favorite of everyone on my block. It's easy to prepare and insanely delicious! It's the perfect accompaniment to barbecued ribs, grilled chicken, or pot roast. Make it once and watch people beg for more! 
Easy Entertaining- Vegetarian
- Side Dish
- Gluten Free
Ingredients
- 4 cups milk
- 2 cups stone-ground yellow cornmeal
- 2 cups corn kernels
- 1/4 cup sugar
- 1 tbsp baking powder
- 2 tsp kosher salt
- 3 large egg whites
- 3 large eggs
- 1/2 cup unsalted butter
- 1 tbsp honey
Preparation
Preheat oven to 375 degrees. Combine milk and cornmeal in a medium saucepan, stirring with a whisk. Cook over medium-high heat, stirring often, 10 minutes or until mixture thickens. Remove from heat, and stir in corn kernels.
Combine sugar, baking powder, and salt in a medium bowl. Add cornmeal mixture, stirring with a whisk.
Beat egg whites at high speed with an electric mixer until stiff peaks form. Add eggs to cornmeal batter, stirring with a whisk; fold in egg whites.
Heat a 12-inch cast-iron skillet over medium-high heat until hot. Add 1⁄4 cup butter to pan, tilting to coat bottom. Cook over medium-low heat 3 minutes or until butter begins to brown. Pour batter into pan. Bake at 375 degrees for 25 to 30 minutes or until set.
While spoon bread bakes, combine remaining 1⁄4 cup butter and honey in a small saucepan. Cook, stirring constantly, over medium heat 2 minutes or until butter melts. Drizzle honey butter over top of bread. Serve immediately.
Combine sugar, baking powder, and salt in a medium bowl. Add cornmeal mixture, stirring with a whisk.
Beat egg whites at high speed with an electric mixer until stiff peaks form. Add eggs to cornmeal batter, stirring with a whisk; fold in egg whites.
Heat a 12-inch cast-iron skillet over medium-high heat until hot. Add 1⁄4 cup butter to pan, tilting to coat bottom. Cook over medium-low heat 3 minutes or until butter begins to brown. Pour batter into pan. Bake at 375 degrees for 25 to 30 minutes or until set.
While spoon bread bakes, combine remaining 1⁄4 cup butter and honey in a small saucepan. Cook, stirring constantly, over medium heat 2 minutes or until butter melts. Drizzle honey butter over top of bread. Serve immediately.
Comments
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cook time:
40 minutes
40 minutes
serves:
10-12
10-12
family
60 family added this recipe
60 family added this recipe
Recipe: Cooking in Everyday English-The ABCs of Great Flavor at Home by Todd English
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