Fresh corn and maple sugar spoon bread

Published August 17, 2010 12:20AM (EDT)

Adapted from Gourmet, July 2002
Serves 6-8


  • 1 ½ cups fresh corn kernels
  • 1/3 cup yellow cornmeal
  • 2 cups whole milk
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • 4 large eggs, separated
  • 2 tablespoons of maple sugar
  • optional: maple syrup


  1. Preheat oven to 425°F.
  2. Bring corn kernels, cornmeal, milk, butter and salt to a boil in a heavy saucepan over medium heat, stirring frequently.
  3. Reduce mixture to a simmer and stir constantly until thickened, for about 3 minutes.
  4.  Remove from heat and cool 5 minutes, stirring occasionally.
  5. Whisk in yolks.
  6. Beat egg whites with a pinch of salt at medium speed until soft peaks form.
  7. Whisk one-quarter of egg whites into the corn mixture until light, then fold in remaining egg whites.
  8. Spread mixture evenly in a buttered 1 ½-quart casserole.
  9. Bake in center of oven until puffed and golden, 15 to 20 minutes.
  10. Remove from oven.
  11. Sprinkle maple sugar evenly over the top of baked spoon bread and use a small blowtorch to very lightly caramelize the sugar into a crisp crust. (Note that maple sugar burns more easily than brown cane sugar.) You can also place the maple sugar-topped spoon bread for a few minutes under the broiler.
  12. Serve immediately. Add a drizzle of maple syrup, if desired.

By Linda Shiue

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