Author Notes: I first tasted spoon bread as a very young girl growing up in Virginia, at the home of a friend whose mother was from Macon, Georgia. I can taste that spoon bread now, so light and fragrant. Here’s my version, recently updated to add buttermilk, which gives it a somewhat tangy edge, plus a bit of onion and just a hint of mace. Do try to use raw corn kernels, if you can. This is great served with very thin slices of cold Virginia ham (or cold roast chicken), string beans, and fat slices of juicy summer tomatoes, followed by a big bowl of homemade peach ice cream. Enjoy! - AntoniaJames - AntoniaJames
Food52 Review: AntoniaJames’ Fresh Corn Spoon Bread is an elegant take on a rustic comfort food classic. It is hearty, yet light and airy. The finely ground cornmeal gives the spoon bread – which is really more of a soufflé or pudding in texture – a softness that is missing if you were to make this dish with a coarser grained cornmeal. Her use of mace and pink peppercorns adds earthy, warm notes, with just the hint of spice, in contrast to the sweet summer corn. - gingerroot - A&M
- ½ medium yellow onion, finely diced
- 1 stick (4 ounces or 1/2 cup) unsalted butter
- 2 cups whole milk (you can also use 2% if you prefer)
- 2 cups buttermilk
- 1 ¾ cups finely ground white cornmeal
- 1 tablespoon sugar
- ¼ teaspoon ground mace
- ¼ teaspoon ground pink peppercorns
- 1 ½ cups corn kernels, preferably raw
- 5 large eggs
- Butter for greasing the dish
- In a large, heavy saucepan or Dutch oven, cook the onion in about two tablespoons of butter and a good pinch of salt until soft and just starting to brown.
- Add the milks and heat until scalded. Gradually add the cornmeal, stirring all the while, and bring to a boil, stirring constantly. Lower the heat a bit and cook for five minutes, continuing to stir.
- Put the cornmeal and mixture in a large bowl, then add the remaining butter, the sugar and the spices. Stir well to combine and set aside to cool for at least 15 minutes.
- Butter a medium-sized soufflé dish (or a round casserole with fairly straight sides).
- Preheat your oven to 375 degrees Fahrenheit.
- Separate the eggs and beat the yolks. (I do this in the measuring cup I used for the milks, to avoid having to wash another bowl.)
- Beat the egg whites with a pinch of salt until they form round (or "soft," as some say) peaks.
- Add the corn kernels and the beaten egg yolks to the cornmeal mixture.
- Gently fold in the egg whites.
- Turn into the prepared dish and cook in the middle of the oven for 25 – 30 minutes, until somewhat firm, and a fine skewer or cake tester inserted in the middle comes out clean..