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    You are in: Home / Recipes / Sweet Corn Spoonbread, the Easy Way Recipe
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    Sweet Corn Spoonbread, the Easy Way

    Sweet Corn Spoonbread, the Easy Way. Photo by Lalaloula

    1/1 Photo of Sweet Corn Spoonbread, the Easy Way

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    Xabbyy's Note:

    If you have an immersion blender, this is a great time to use it and save yourself energy. Finally, the recipe suggests you preheat your oven before you begin. For me, this led to an oven running at 400 degrees for an hour. But some ovens take longer than others to preheat; if yours is one of them, turn it on when the recipe suggests. If not, find a time 20 minutes or so before you need to bake it.

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    Ingredients:

    Serves: 6

    Yield:

    Cup

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F (see Note above if this seems too early). Very generously grease a 1 1/2 quart soufflé dish or an 8-inch square baking dish. Whisk cornmeal and 3/4 cup of milk in a small bowl until combined and set aside.
    2. 2
      Melt butter in a pot over medium-high heat. Cook corn until beginning to brown, which can take as little as 3 minutes with fresh corn but with defrosted frozen corn. Stir in sugar, salt, cayenne and remaining 2 cups milk and bring to a boil. Remove from heat, cover, and let mixture steep for 15 minutes.
    3. 3
      If you’ve got an immersion blender, please use it to save time. Otherwise, transfer mixture to a blender or food processor and puree until smooth. Back in the pot (or still, if it had never left) bring it back to a boil, reduce heat to low and add the cornmeal-milk mixture, whisking constantly until thickened, about 2 to 3 minutes. If you want to do fewer dishes and don’t mind if it takes longer to cool, you can leave it in the pot. Otherwise, transfer to a large bowl and return mixture to room temperature, about 20 minutes.
    4. 4
      Once cool, whisk in egg yolks. Beat egg whites and cream of tartar in a medium bowl until stiff peaks form and fold it in to the corn mixture, one-third at a time. Pour batter into prepared baking dish and baked until spoonbread is golden brown and has risen above rim of dish, about 45 minutes. Serve immediately.

    Ratings & Reviews:

    • on November 29, 2013

      You really should give credit, or link back to the recipe you plagiarized here. You've copied it word for word from smittenkitchen. Not cool

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2011

      55

      This turned out fantastic! Ive never had spoonbread before, but it was soooo yummy! LOVED it! Your directions were clear and easy to follow and despite all of the things that were to be done, this came together quite quickly and easily. THANK YOU SO MUCH for sharing this keeper with us, Xabbyy! Made and reviewed for the Pick A Chef Event in the Contest and Events Forum October 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sweet Corn Spoonbread, the Easy Way

    Serving Size: 1 (278 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 345.2
     
    Calories from Fat 137
    39%
    Total Fat 15.2 g
    23%
    Saturated Fat 7.9 g
    39%
    Cholesterol 124.5 mg
    41%
    Sodium 482.7 mg
    20%
    Total Carbohydrate 44.8 g
    14%
    Dietary Fiber 4.1 g
    16%
    Sugars 6.5 g
    26%
    Protein 11.7 g
    23%

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