Photo by Jonathan Boncek

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6-8 servings

  • 1 cup cornmeal
  • 2 ¾ cups whole milk, divided
  • 4 tablespoons unsalted butter
  • 2 cups corn kernels (3–4 ears of corn or if frozen, defrosted and well drained)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ⅛ teaspoon cayenne
  • 3 large eggs, separated into yolks and whites
  • ¼ teaspoon cream of tartar
  1. Coat a 1½-quart soufflé dish or 8-inch square baking dish with nonstick spray.
  2. Mix cornmeal and ¾ cup milk in a small bowl until combined. Set aside.
  3. Melt butter in pot over medium-high heat. Add the corn and sauté until it starts to brown.
  4. Add sugar, salt, cayenne, and remaining 2 cups milk and bring to a boil. Simmer for 2 minutes, remove from heat, and then allow to cool, about 10 minutes.
  5. Purée until smooth using a stick mixer or blender. Bring back to a low boil and add cornmeal-milk mixture, whisking constantly until thickened, about 2−3 minutes. Remove from heat until cooled to room temperature (about 20–30 minutes).
  6. Preheat oven to 400 degrees.
  7. Add egg yolks to cooled-down mixture, stirring. In a separate bowl, beat egg whites and cream of tartar until stiff peaks form, and then fold it into the corn mixture ⅓ at a time.
  8. Pour batter into the prepared baking dish and bake until spoonbread is golden brown and has risen above rim of dish, about 45 minutes.
  9. Drizzle with melted butter and serve immediately.
  • from Chef Mark Abernathy of Loca Luna and Red Door, Little Rock, AR

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