CORN SPOON BREAD

Makes 8 servings

Spoon bread is a southern, custard-style cornbread. It’s more pudding-like than bread and is baked in a casserole dish. Spoon bread is generally served as a side dish and, in fact, is soft enough that it must be eaten with a spoon or fork. Adding a bit of fresh corn really makes this spoon bread delicious.

It’s easier to separate eggs when they are cold; the whites and yolks are firmer and less likely to break. When separating eggs, crack one egg at a time into a cup, transferring each white to the mixing bowl only after it is successfully separated. And, even though it is best to separate eggs when they are cold, egg whites will whip to greater volume when they’ve had a chance to warm slightly. So, let the egg whites stand at room temperature in the mixing bowl while you assemble the remaining ingredients.

4 cups milk

1¼ cups cornmeal

1½ teaspoons salt

1 cup fresh corn kernels, about 2 ears

2 scallions, chopped

¼ cup (½ stick) unsalted butter, cut into small pieces, plus more for pan

Coarse salt and freshly ground black pepper

3 large eggs, separated

• Preheat the oven to 375°F. Butter an 8 x 8 x 2-inch baking dish.

• In a medium saucepan over medium heat whisk together the milk, cornmeal, and salt. Bring the mixture to a boil, whisking constantly until the mixture thickens, about 4 minutes. Reduce the heat to low and cook until the mixture is very thick, stirring often, about 20 minutes.

• Transfer the mixture to a large bowl. Add the corn, scallions, and butter. Season with the coarse salt and pepper to taste and stir to combine. Add the egg yolks, one at a time, stirring after each addition.

• In a separate medium bowl using a handheld mixer, beat the egg whites with a pinch of salt until stiff peaks form. Fold the egg whites into the warm cornmeal mixture in two additions.

• Transfer the batter to the prepared pan, using a spatula to smooth the surface. Bake until golden brown, about 30 minutes. Serve immediately.

DROPPIN’ KNOWLEDGE

To measure dry ingredients, scoop the ingredient into a dry measuring cup. Do not pack the ingredient into the cup. Using the back of a knife or a straight edge spatula tap across the cup to settle the ingredient then pull the edge straight across the cup to level it.