Sweet Corn Spoonbread

A little bit cornbread, a little bit soufflé, and lots of tasty!

Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour

  • 4 tablespoons butter
  • 1 cup fresh or frozen corn kernels, thawed if frozen
  • 2 cups whole milk, divided
  • 1 cup cornmeal
  • 1/4 cup honey
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon cayenne pepper
  • 3 eggs, separated
  1. Heat oven to 350°F. Butter a 2-quart baking dish; set aside.
  2. In a 3-quart sauce pan over medium heat, melt butter. Add corn; cook 3 minutes. Add 1½ cups milk and cornmeal. Cook 2-4 minutes, stirring constantly, until mixture is thickened. Remove from heat.
  3. Whisk together remaining milk, honey, salt, cayenne pepper and egg yolks. Add to corn mixture and stir until smooth.
  4. Place egg whites in a large bowl and beat at high speed until stiff peaks form. Gently fold egg whites into corn mixture.
  5. Transfer to prepared pan. Bake 38-42 minutes until golden brown and set in the center. Serve immediately. Refrigerate leftovers.

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