Spoonbread Corn Pudding

FOOD SATURDAY, OCTOBER 31, 2015 Can’t decide between spoonbread and corn pudding? Do both! By Katie Workman Corn pudding is more of an egg- and dairy-based pudding with corn kernels studded throughout. uring fall - and particularly at Thanksgiving - we often find ourselves I couldn’t decide. So I combined both thoughts into one dish. Let’s just say searching for just the perfect side dish. We want recipes that will be at the “Should I have seconds?” question was answered with a definitive “Yes!” Dhome next to a roasted chicken or turkey, or maybe a beef roast or ham. Purists from the South might cock an eyebrow at me. But I invite them to give We want recipes that are crowd-pleasers, recipes that shimmer with the glow it a shot (and acknowledge cheerfully that strict culinary authenticity is not my of comfort food. We want side dishes that people inch toward while contem- strongest suit). plating second helpings. This is the side dish you are looking for. Whipping the egg whites is an extra step, but one that ensures the resulting I knew I wanted something corn-based, and then got a bit torn between dish will be light and fluffy. You do want to serve this dish warm from the oven spoonbread and corn pudding. Both dishes are popular in the South and so that it holds its slightly souffle-like texture. Having said that, a scoop or two appear regularly on holiday dinner tables. Basically, spoonbread is cornbread reheated in the microwave the next day - and paired with a green salad tossed that is soft enough to eat with a spoon and is made from a cornmeal base. with vinaigrette - is one of the finer lunches I can imagine. SPOONBREAD CORN PUDDING Ingredients whisking for another 4 or 5 minutes, or until the Start to finish: 55 minutes (20 minutes active) mixture is thick. Remove from the heat and Servings: 8 transfer the mixture to a large bowl. Set aside. In 4 tablespoons (1/2 stick) unsalted butter, plus a small bowl, whisk together the egg yolks and extra remaining 1/4 cup of milk. Set aside. In a medi- 3 1/4 cups whole milk, divided um bowl, use an electric mixer to beat the egg 2 teaspoons sugar whites and cream of tartar until stiff peaks form. 1 teaspoon salt Add about 1/2 cup of the cornmeal mixture 1 cup cornmeal to the bowl with the egg yolks and stir quickly 2 cups corn kernels (from 3 to 4 ears of corn or to combine. Turn the yolk mixture into the bowl frozen kernels) with the rest of the cornmeal mixture and whisk Large pinch cayenne pepper to combine. Fold about 1/3 of the egg white 4 large eggs, separated and at room tempera- mixture into the cornmeal mixture, which will ture lighten the batter, then gently fold in the rest of 1/4 teaspoon cream of tartar the egg whites so that they are almost incorpo- rated. You will see a white streak or two, which Preparation is fine. Heat oven to 400 F. Butter a shallow 1 1/2- or Transfer the batter to the prepared baking 2-quart baking dish. In a medium saucepan over dish and bake for 30 to 35 minutes, or until the medium-high heat, combine the butter, 3 cups top is browned and puffy. When you shake the of the milk, the sugar and salt. Bring to a sim- pan the spoonbread should jiggle slightly, mer. When the butter has melted, reduce the though not so much that it looks liquidy in the heat to medium-low. Whisking constantly, add middle. Remove and cool slightly on a wire rack. the cornmeal in a slow, steady drizzle. Whisk in Serve warm. — AP the corn kernels and cayenne and continue.

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