This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Many historians believe that spoonbread originated in the south, possibly in Virginia. One of the most popular version of spoonbread is served in the Boone Tavern in Berea, Kentucky which hosts the annual Spoonbread Festival in September. Today I’m sharing a different version of spoonbread by Chef Jeff McInnis from the restaurant Root & Bone NYC. He calls his version Corn Spoon Bread. It’s uncommon for me to share a recipe from someone else, but Sunshine Sweet Corn shared this recipe on their site and wanted me to share one of their recipes with you.
Sunshine Sweet Corn is grown in Florida and available in many grocery stores. You don’t have to wait until summer to enjoy this deliciously naturally sweet corn. It’s an easy way to add fresh produce to your spring meals. It can be used in recipes such as the Corn Spoonbread, but we think it’s just as tasted boiled and lightly coated with butter and salt. Sunshine Sweet Corn is non-GMO, and they regulate for quality so it’s always tender and sweet. It can be hard to find good quality corn in early spring, but Sunshine Sweet Corn is a safe bet for tasty corn in April and May.
This recipe is a little different than most spoonbread recipes because it’s baked in individual ramekins and cooked in a water bath. Many southern spoonbread recipes are prepared in a large casserole dish or cast iron skillet, and baked in the oven. If you don’t have ramekins or don’t feel like using a water bath, I did make half of the recipe in a small casserole dish to observe how it baked and it turned out fine. You would just need to adjust your baking time accordingly. Just remember that spoonbread should not be hard or firm like cornbread, it should always be soft set so that you can eat it with a spoon (hence the name spoonbread).
Here are the ingredients for Corn Spoonbread from Chef Jeff McInnis:
- 1 tablespoon butter
- 1 cup cornmeal, plus more for dusting
- 2 cups milk
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 tablespoon Kosher salt
- ¼ teaspoon cayenne pepper
- 1 cup grated corn
- 1 cup corn kernels
- ½ cup grated cheddar cheese
- ½ cup sour cream
- ½ cup thinly sliced scallions
- 3 eggs, separated
- Butter eight 4-to-8-ounce ramekins or custard cups; coat with cornmeal. Tap out excess.
- In a saucepot over medium-high heat, bring milk, cream, sugar, salt and cayenne pepper to a simmer.
- Stir in grated corn and corn kernels.
- Reduce heat to medium.
- Add cornmeal, cook stirring constantly to prevent sticking, about 5 minutes.
- Reduce heat to medium-low.
- Cook until mixture is thickened like grits, 10 minutes more.
- If mixture is too thick stir in a little water.
- Remove from heat; let cool to room temperature.
- Heat oven to 350⁰F.
- When corn mixture is cool, stir in cheese, sour cream, scallions and egg yolks.
- In a small bowl beat egg whites until soft peaks form.
- Fold into cornmeal mixture.
- Spoon mixture into ramekins filling each ⅘ full.
- Place ramekins in a baking pan large enough to fit them all comfortably.
- Fill the pan with enough hot water to come halfway up the sides of the ramekins.
- Cover the pan with foil.
- Bake 10 minutes.
- Remove foil.
- Bake until the breads are set and lightly browned, 10 to 15 minutes longer.
- The breads should still be a little jiggly in the middle like a soufflé.
- Remove from oven.
- Using tongs remove ramekins from the water bath.
- Let cool 5 minutes.
- Run a small knife around the cup to loosen the edge of the bread.
- Gently turn out the bread upside down on plate and then flip right side up.
- Serve warm.
You can find the original recipe here. You have to follow the directions carefully, because you don’t want to cook your eggs too rapidly. No one likes scrambled egg chunks in their spoonbread. If you don’t want to sit and wait on the cooked cornmeal to cool, you can temper the eggs.
It’s delicious served as-is, but I like mine topped with fresh honey and bit of butter.
This Corn Spoonbread recipe is a slight twist on the traditional spoonbread recipe and Sunshine Sweet Corn adds a bit more sweetness. Sunshine Sweet Corn is on sale now at your local grocery store; check out all the delicious Sunshine Sweet Corn recipes on their website.