Corn Spoon Bread

1. 1

   Preheat the oven to 375F.

2. 2

   Butter an ovenproof casserole or round 2-quart souffle mold.

3. 3

   To prepare the batter, in a medium saucepan, combine the milk and cornmeal over medium-high heat.

4. 4

   Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes.

5. 5

   Season with salt and pepper.

6. 6

   Transfer the mixture to a large bowl.

7. 7

   Add the corn kernels, chives, and the 2 tablespoons melted butter.

8. 8

   Season with salt and pepper and stir to combine.

9. 9

   Add the egg yolks, one at a time, stirring after each addition.

10. 10

    To beat the egg whites, in a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form.

11. 11

    Gently fold the egg whites into the warm cornmeal mixture.

12. 12

    Transfer the lightened cornmeal mixture to the prepared pan; smooth the surface with a spatula.

13. 13

    Bake until puffed and risen and the inside is firm, but moist, and the top is golden brown, 35 to 40 minutes.

14. 14

    Serve immediately while puffed and risen.

No additional tips available.