Fresh Corn Spoonbread

Spoonbread sits somewhere between cornbread and a soufflé. It’s too soft to slice and too substantial to pour. You eat it with a spoon straight from the casserole, which is exactly how it got its name.

Fresh corn kernels stirred into the cornmeal batter give this version bursts of sweet crunch that you won’t get from canned or frozen. The kernels go in raw and cook through during the 45-minute bake, so they still have some bite.

The technique matters. Milk and buttermilk get heated until just boiling, then the cornmeal goes in as a thin stream while you stir constantly. This step cooks the cornmeal into a thick, smooth porridge that forms the base. Beaten egg yolks go in next for richness, then stiffly beaten egg whites get folded in last for lift.

Those egg whites are what make spoonbread puff up golden and dramatic in the oven. Serve it immediately because, like a soufflé, it starts to fall the moment it comes out.

Kitchen Tips

• Add the cornmeal in a thin, steady stream while stirring nonstop. Dumping it in all at once creates lumps that won’t cook out.
• Fold the egg whites in gently with a spatula using wide, sweeping motions. Stirring deflates them and you’ll end up with dense cornbread instead of airy spoonbread.
• Use fresh corn when it’s in season. Cut the kernels off the cob just before adding for the sweetest flavor.
• Grease the casserole dish well. The custardy bottom sticks aggressively to un-greased surfaces.

Variations

• Cheese spoonbread: Stir in ½ cup of sharp cheddar before folding in the egg whites for a savory, cheesy version.
• Jalapeño corn: Add diced jalapeño and a pinch of cayenne for a spicy Southern side that pairs with barbecue.