Kentucky Spoonbread

27 Nov

Chef Ivy Magruder’s Kentucky Spoonbread recipe.

You’ll definitely warm-up any holiday meal with this southern classic side dish.

Kentucky Spoonbread

4 T butter

1 large onion (small dice)

2 jalapeno, seeds removed (small dice)

4 cups corn

1 cup whole milk

1/2 cup honey

3/4 cup buttermilk

1 1/2 cups yellow cornmeal

8 egg, separate

Salt & Pepper

In a large pot, sauté jalapeno, corn and onions in butter until soft. Reduce heat. Add milk (without scalding) bring to a simmer. Whisk in cornmeal. Turn off heat and whisk in buttermilk and egg yolks. (This step can be done ahead of time.)

Whip whites until stiff peaks. Fold in three (3) steps. (You are creating a light corn soufflé.) Taste for Salt & Pepper. Pour into a greased shallow pan. Top with greased parchment paper and foil. Place in water bath. Bake @ 350 for 25 mins.
Take top off and brown for an additional 5 mins or until set up.