I have all this wonderful sweet corn from the farmers' market and I'm down right sick of corn on the cob. Can you believe that? I thought I would never see the day. I love spoon bread, it's sort of the less cooked version of corn bread but a tad sweeter. And then I have all these veggies, so I decided to roast them very quickly and the place them atop the spoon bread. The sweet corn that was roasted on top of the spoon bread really didn't need to be cooked at all because it was so sweet already. The sweet corn in the spoon bread paired wonderfully with the yummy bits of corn, heirlooms, and other veggies that topped it.
|1/3 cup||organic yellow corn meal|
|1 ½ cups||fresh corn on the cob|
|2||large eggs (separate whites and yolks)|
- Combine corn meal, corn, pepper, and salt. Add the hot milk while stirring. Cook over medium heat until mixture boils and thickens. Stir over medium heat.
- In medium bowl, beat egg yolks until light. Stir 2 tablespoons hot corn meal mixture into yolks. Stir yolk mixture into remaining corn meal mixture until well combined.
- Heat oven to 325 degrees. In a medium bowl, combine egg whites and sugar; beat until stiff but not dry. Stir large spoonful of egg whites into corn meal mixture to lighten it; then fold remaining whites into mixture.
- Pour spoon bread mixture into prepared dish. Bake 45 to 60 minutes, or until knife inserted in center comes out clean.
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