2 cups whole milk
1/3 cup yellow cornmeal
1 1/2 cups fresh corn kernels (from 2 to 3 ears. Drained canned corn may also be used)
1 tablespoon unsalted butter
1 teaspoon salt
4 large eggs, separated
Preheat oven to 425°F.
Bring milk, cornmeal, corn kernels, butter, and salt to a boil in a 3-quart heavy saucepan over moderately high heat, stirring frequently, and simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 5 minutes, stirring occasionally, then whisk in yolks.
Beat whites and a pinch of salt with an electric mixer at medium speed just until soft peaks form. Whisk one fourth of whites into cornmeal mixture in pan to lighten, then fold in remaining whites gently but thoroughly. Spread mixture evenly in a buttered 9 1/2-inch deep-dish glass pie plate or 1 1/2-quart shallow casserole and bake in middle of oven until puffed and golden, 15 to 20 minutes. Serve immediately (like a soufflé, spoon bread collapses quickly).
Makes 6 servings.
Source: Adapted from Gourmet Magazine, July 2002
Date: December 8, 2002