4/30/2011

Cheesy Corn Spoonbread

Have you missed me?  Right, sure, who am I kidding?  It's not that we haven't been eating, just that food hasn't been jumping off the plate, saying "I am so worthy of a post, take my picture."  So, shoot me.  Until last night, and a magazine clipping I pulled out from a saved stack in my big plastic container.  Looking for something altogether different.  This Cheesy Corn Spoonbread cried out to be made.  Despite the cheesy name. Plus everything required was in fridge or pantry, sometimes a minor miracle in itself.  I do not recall the magazine name, the only clue at the bottom of the page was "bestdishes2009".  When I Googled the recipe title, Paula Deen's name came up.  So, we'll give her the credit.

It is not too complicated, and for once, I didn't change anything.  Aside from cutting the recipe in half.  The original serves 6, and as you can see from the dish, it was quite enough for Bob and I.  With a wee bit left to go with my lunch today.  My usual assemblage of left-overs.



Cheesy Corn Spoonbread
From Cooking with Paula Deen, Jul/Aug '07
I am giving the original amount, to serve 6

1 3/4 cups whole milk
1 cup half-and-half
1/2 tablespoon sugar
1/2 tablespoon salt
1/2 cup yellow cornmeal
1/4 cup flour
1/4 cup unsalted butter, cut into pieces
3 large eggs, separated
2 tablespoons heavy whipping cream
1 (15.25 oz.) can corn, drained
1 1/2 cups grated Parmesan cheese
1 1/2 teaspoons paprika

1. Preheat oven to 350°. Generously grease a 1 1/2-quart baking dish; set aside.

2. In a large heavy-bottomed saucepan, combine milk, half-and-half, sugar, and salt. Bring to a simmer over medium heat on stove  top. When the first bubbles begin to form around the edge of pan, slowly add cornmeal and flour, whisking constantly. Cook for 1 to 2 minutes, until mixture begins to thicken. Remove from heat. Add butter, whisking until melted and well combined.

3. In a medium bowl, combine egg yolks and cream. Beat at medium speed with an electric mixer for 4 to 6 minutes until pale yellow in color. Gradually add egg mixture to cornmeal mixture, stirring well to combine. Add corn and cheese, stirring to combine. In a large mixing bowl, beat egg whites at high speed with an electric mixer until stiff peaks form, about 2 to 4 minutes. Gently fold egg whites into cornmeal mixture. Pour into prepared baking dish. Evenly sprinkle with paprika. Bake for 35 to 40 minutes, or until a wooden pick inserted near center comes out clean.

Light, creamy, fluffy, cheesy and really totally excellent.  We both loved it, and I will be making some again soon.  Definitely a keeper.  Serve with a nice salad (in our case a slaw of radish and cabbage), maybe a piece of seared tuna, as I did, and you're in the zone. I'll be linking up with Chaya at Let's Do Brunch and Hearth 'n Soul Blog Hop this week.

3 comments:

Chaya said...

I am printing this right now and want to make it, this week. Thanks for linking this to Let's Do Brunch so I could find it and hopefully have it to eat, very soon.

Arfi Binsted said...

looking good!

Christy said...

That is some cheesy corny goodness - it looks amazing. I love that it doesn't use canned creamed corn (most of these recipes seem too) and has good whole milk and cream! Yum! Thanks for sharing this with us at the Hearth and Soul Hop!