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  Spoonbread with Fresh Corn



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6 cups 1% milk
4 ears silver queen corn, cut off the cob
2 cups finely ground corn meal
2 tablespoons unsalted butter
6 eggs, separated
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon raw sugar
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
Bring milk and corn to a boil, whisk in corn meal
and cook until very thick, stirring constantly.
Remove from heat, add butter, seasonings, eggs
yolks and beat well.
Beat egg whites to a soft peak.
Mix 1/2 the egg whites into corn meal mixture,
stirring thoroughly.
Fold in the remaining beaten whites, handling the
mixture carefully to retain the fluffiness.
Place in buttered pan, smooth the top and cook
for 45 minutes at 350 degrees.
Serve warm.
It’s good with a cup of shredded cheddar added
along with the egg yolks but do not top with
cheese—it won’t cook through!