It’s been a while since I’ve made a Martha recipe. When we went to see Martha back in May, they passed around samples of some of her recipes. We tried the cornbread and I have been wanting to make it ever since. There were a few cornbread recipes and this one seemed to be the one I thought they passed around. I was WRONG but it was still deeeelicious. You definitely need a spoon to serve this bad boy up.
you will need:
- 1 tablespoon unsalted butter, plus more for the baking dish
- 2 cups milk
- 1 1/2 cups fresh or frozen (unthawed) corn kernels
- 2/3 cup yellow cornmeal
- pinch of cayenne pepper
- coarse salt
- 1 cup finely grated white cheddar cheese, preferably sharp
- 4 large eggs, whites and yolks separated
Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.
In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.
Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.
While this may not have been the cornbread I was hunting for in the cookbook, this is still pretty darn good. Not a dry crumbly cornbread and definitely worth trying if you want a different variation. Yum and yum!