Adapted from Gourmet, July 2002
- 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
- Preheat oven to 425°F.
- Bring corn kernels, cornmeal, milk, butter and salt to a boil in a heavy saucepan over medium heat, stirring frequently.
- Reduce mixture to a simmer and stir constantly until thickened, for about 3 minutes.
- Remove from heat and cool 5 minutes, stirring occasionally.
- Whisk in yolks.
- Beat egg whites with a pinch of salt at medium speed until soft peaks form.
- Whisk one-quarter of egg whites into the corn mixture until light, then fold in remaining egg whites.
- Spread mixture evenly in a buttered 1 ½-quart casserole.
- Bake in center of oven until puffed and golden, 15 to 20 minutes.
- Remove from oven.
- 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.
- Serve immediately. Add a drizzle of maple syrup, if desired.