Cooking Classics: Spoonbread With Sweet Corn

The Basics. How To Cut Corn Off The Cob By Rebecca Gordon. Sweet Corn. Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials TV cooking Personality Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham AlabamaCooking Classics

The Technique

Classic Spoonbread With Sweet Corn

Spoonbread is a savory pudding prepared from corn meal & eggs that puffs like a souffle when baked. It pairs extremely well with a variety of hearty roasts & gravy during the cooler months but when fresh corn is at it’s peak, it compliments Smoked Chicken & Smoked Pulled Pork Shoulder beautifully by providing a lightly sweetened flavor & texture to the plate. Classic Spoonbread With Sweet Corn can be made at a moments notice with simple pantry staples. Learn how to make this traditional, southern icon perfect for an array of entertaining needs & family meal solutions.  

Cooking Classics. Spoonbread With Sweet Corn By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques How To Make Sweet Corn Spoonbread Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Game Day Entertaining Birmingham Alabama Pastry Chef Food Stylist Writer

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Spoonbread With Sweet Corn
makes 8 servings

This traditional savory pudding is lightly sweetened with fresh from the field corn kernels. It’s mild flavor pairs well with a host of bold, smoke infused meats & herb enriched summer vegetables.

2 1/2 cups whole milk
3/4 cup plain yellow cornmeal
1 1/2 tsp kosher salt
1/4 cup butter, cut into pieces
3 eggs, separated
1 cup fresh sweet corn kernels

Preheat the oven to 375 degrees. Scald the milk in a 3 1/2-quart saucepan over Medium heat. Bubbles will form just over the surface & around the edges of the pan. Whisk in the cornmeal & the salt until blended & smooth. Cook, whisking constantly, until the mixture thickens & bubbles slowly pop over the surface, about 3 minutes. Remove from the heat. Add the butter; let stand 5 minutes. Meanwhile, beat the egg whites until stiff peaks form. Set aside. Stir the melted butter into the cornmeal mixture until smooth. Add the egg yolks & the corn kernels & stir until blended. Fold the beaten egg whites into the cornmeal mixture. The texture will be noticeably lighter. Transfer to a lightly greased 11 x 7-inch dish. Bake on a half sheet pan 50 to 60 minutes or until puffed, set in the center & golden brown over the surface. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make Classic Spoonbread With Sweet Corn

Scalding milk on the stovetop is an old-fashioned procedure that can serve a number of different purposes. Many vintage recipes utilized the method in order to kill harmful bacteria before pasteurization was standard practice but for the modern cook, it’s a good way to infuse flavor such as vanilla, cinnamon or fresh herbs into dishes by allowing them to stand in the mixture for a specified amount of time. When baking yeast doughs & in the case of Classic Spoonbread With Sweet Corn, it aides in providing lift & a lighter texture by killing the protein found in milk. The key to this procedure is to be certain the milk doesn’t come to a boil– 180 degrees is the target temperature. A few visual cues will signal you when it has been met without the need to use a thermometer. 

The Basics. How To Cut Corn Off The Cob By Rebecca Gordon. Sweet Corn. Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials TV cooking Personality Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Cooking Classics. Spoonbread With Sweet Corn By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques How To Make Sweet Corn Spoonbread Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Game Day Entertaining Birmingham Alabama Pastry Chef Food Stylist WriterNo. 1

The scalding procedure is simple & the key to keep the milk from scorching is to use a heavy bottomed saucepan & to be certain not to stir it contrary to many popular methods. If left undisturbed, a film will form on the bottom of the pan & over the top of the milk as it warms. The film on the bottom will essentially protect it from scorching close to the heat source. The top film will trap the milk & allow it to heat gently. Once tiny bubbles form underneath the surface & around the circumference of the pot whilst steam releases, it’s ready to be removed from the heat.

Preheat the oven to 375 degrees. Scald the milk in a 3 1/2-quart saucepan over Medium heat. Bubbles will form just over the surface & around the edges of the pan. 

Cooking Classics. Spoonbread With Sweet Corn By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques How To Make Sweet Corn Spoonbread Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Game Day Entertaining Birmingham Alabama Pastry Chef Food Stylist Writer1a

 Whisk in the cornmeal & the salt until blended & smooth. 

Cooking Classics. Spoonbread With Sweet Corn By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques How To Make Sweet Corn Spoonbread Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Game Day Entertaining Birmingham Alabama Pastry Chef Food Stylist Writer1b

Cook, whisking constantly, until the mixture thickens & bubbles slowly pop over the surface, about 3 minutes. 

Cooking Techniques. Eggs By Rebecca Gordon Buttermilk Lipstick Culinary & Entertaining Brand Editorial Director Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking TutorialsNo. 2

Egg whites add volume to Classic Spoonbread With Sweet Corn & offer a lovely lightened texture to the final dish. For pointers on separating egg yolks from egg whites, look to The Basics: Eggs

Cooking Classics. Spoonbread With Sweet Corn By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques How To Make Sweet Corn Spoonbread Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Game Day Entertaining Birmingham Alabama Pastry Chef Food Stylist Writer 2a

Remove from the heat. Add the butter; let stand 5 minutes. Meanwhile, beat the egg whites until stiff peaks form. Set aside. 

Cooking Classics. Spoonbread With Sweet Corn By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques How To Make Sweet Corn Spoonbread Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Game Day Entertaining Birmingham Alabama Pastry Chef Food Stylist Writer2b

Stir the melted butter into the cornmeal mixture until smooth. The texture will be a good bit thicker.

Cooking Classics. Spoonbread With Sweet Corn By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques How To Make Sweet Corn Spoonbread Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Game Day Entertaining Birmingham Alabama Pastry Chef Food Stylist Writer2c 

Add the egg yolks & the corn kernels & stir until blended. 

Cooking Classics. Spoonbread With Sweet Corn By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques How To Make Sweet Corn Spoonbread Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Game Day Entertaining Birmingham Alabama Pastry Chef Food Stylist Writer2d

Fold the beaten egg whites into the cornmeal mixture. The texture will be noticeably lighter. Transfer to a lightly greased 11 x 7-inch dish. Bake on a half sheet pan 50 to 60 minutes or until puffed, set in the center & golden brown over the surface. As the dish stands, much like a souffle, the spoonbread will loose volume & settle back into the dish. Serve it as soon as possible for the lightest texture with a generous amount of butter. If any remains, it can be reheated & it’s still delicious but expect a more dense bite.

The Tune
“Summertime” Billie Holiday

social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

,

No comments yet.

Leave a Reply