CORN SPOON BREAD
By Published: July 29, 2011
Ingredients
- 1/8 cup flour
- 1 cup cornmeal
- 3 tablespoons honey
- 1 tablespoon baking powder
- 1 teaspoon thyme chopped
- 1 tablespoon salt
- 1 tablespoon fresh chives chopped
- 2-3/4 cups milk
- 4 tablespoons butter
- 4 ears corn
- 3 eggs separated
- 1 jalapeño pepper seeded and fine diced
- 1/4 cup onion diced small
Instructions
- Cut the kernels from the corncobs.
- Using the back of a small knife, scrape any remaining pulp off of the cob and into the kernels.
- Cook the onions, jalapeno and corn together in the butter with salt until it's tender.
- Add the honey, chives and thyme; toss and set aside to cool.
- Mix the flour, cornmeal and basking powder in a bowl.
- In a separate bowl, whisk the milk and egg yolks together.
- Whisk the milk and yolk mixture into the dry ingredients then fold in the vegetables.
- Whisk the egg whites to stiff peaks.
- Fold the egg whites into the mixture 1/3 at a time until completely incorporated.
- Pour batter into a buttered 9 X 9" baking dish.
- Optional: If you prefer, you can lightly drizzle cream over the top of the batter to create a richer, finished product. A sprinkle cheese also works.
- Bake at 375 degrees.
- Check after 20 minutes to make sure a knife comes out clean when inserted into the center.
- Serve with your favorite BBQ sauce or with a drizzle of honey and some fresh local tomatoes and cheese.
- As the season allows, chopped bell peppers and assorted fresh chilies may be added to this recipe.
- Course: Side Dish
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