Recipes

Spoon Bread With Fresh Corn

Gayle Pirie

Executive Chef/Co-Owner

Foreign Cinema

San Francisco
Calif.
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Menu Price
$6.00
Food Cost
15%
Yield
4 to 6 servings
Ingredients
22/3
c
Water
1
tbs
Salt
1
c
Cornmeal
2
tbs
Butter
1
c
Buttermilk
4
each
Eggs
1/3
c
Cream
1
c
Sweet Corn Kernels, Fresh, White or Yellow
1
Bring water and salt to a boil in a medium stainless steel pot. Slowly whisk in cornmeal and stir frequently to keep batter smooth. Cook mixture over medium-low heat until it becomes very thick and begins to pull away from sides of pan, about 5 to 8 minutes. Stir in butter, remove from heat and cool slightly.
2
Whisk buttermilk, eggs and cream together and add to cornmeal batter and then add corn.
3
Pour corn batter in a buttered, 9-inch by 9-inch glass dish and bake in a preheated 425-degree F oven (see note) for approximately 35 to 40 minutes until golden brown and a toothpick inserted into center comes out clean. Spoon bread will rise much like a soufflé. Serve immediately.
Notes
Note
Chef John Clark also contributed to this recipe. A convection oven may be used at 375 degrees F.
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