Spoonbread

1. 1

   In a medium saucepan, heat milk, cream and butter until just boiling.

2. 2

   Whisk in cornmeal in a slow steady stream, stirring until mixture is smooth.

3. 3

   Remove from heat and stir in corn kernels and chives.

4. 4

   Beat egg yolks and stir into the mixture.

5. 5

   Beat egg whites until stiff and fold into the batter to lighten it.

6. 6

   Pour mixture into a greased 8 by 8-inch casserole pan, spread evenly with a spatula.

7. 7

   Bake 30 minutes in a preheated 350-degree F oven until risen like a souffle.

8. 8

   Spoonbread will be puffed and golden brown; a knife inserted into the center should come out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.