Fresh Corn Spoonbread

1. 1

   Preheat oven to 350?F.

2. 2

   and grease a 1 1/2 quart casserole.

3. 3

   Heat milk and buttermilk until just boiling; add cornmeal in a thin stream, stirring until mixture is thick and smooth.

4. 4

   Remove from heat and stir in kernels, butter, sugar and baking soda.

5. 5

   Beat egg yolks and stir into mixture.

6. 6

   Beat eggs whites until stiff and gently fold into batter.

7. 7

   Pour into casserole and bake 45 minutes.

8. 8

   Spoonbread will be puffed and golden brown.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.