This dish sounds like a wonderful southern delight, but truthfully it’s made more like a French soufflé. Okay, I know a soufflé sounds like it might be way too difficult, but Corn Spoonbread is not that hard to make.
You start by making some grits. Yep, just add in ¾ cup of cornmeal into some simmering scalded milk until it thickens. Stir in an ear of corn kernels cut off the cob. Then stir in a tablespoon of butter until it melts. Taste it for seasoning and add salt, pepper and maybe a little sugar until it tastes really good.
You need to separate five eggs. Take the yolks and whip them until the color gets lighter, then whip in ½ a teaspoon of baking powder. Stir a little of the warm grits mixture into the egg yolks to temper them. Do this a couple times. Then whisk the yolk mixture into the grit mixture. At this point this mixture can be held for hours.
When ready to finish, butter up a small frying pan or iron skillet. Whip your egg whites (in a mixer with a pinch of cream of tartar really helps) until the eggs have stiff peaks, but not dry. Then take a spatula and gently fold the egg whites into the corn base. Don’t worry if it has white steaks, just avoid big lumps. Spatula the mixture into the frying pan and pop it into a 375 degree oven for about 30 minutes, or until the pan loses most of its jiggle when you nudge it. The toothpick method also works. Pull it out and spoon it up! Goes great with just about everything!