This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Sweet Corn, the epitome of sunny days spent out doors. We love incorporating corn into our meals and I was so excited to see that Sunshine Sweet Corn from Florida is available now at your local grocer. Once we tasted the sweet goodness of this corn, we were hooked!
When I went to the Sunshine Sweet Corn from Florida website I was so excited to see all of the different varieties if recipes that are available. I chose to make the Corn Spoon Bread because I had never seen corn used in a dessert before and I thought that it looked delicious. I love any type of dessert that has a custard base, so creamy and delicious.
After making this recipe, I would not really classify it as a dessert myself- it is almost a side dish for me. A cross between a creamy corn quiche and super soft corn bread. I would love to see mine served with an arugula salad or pulled pork. But that is just my opinion. I will say- the presentation is amazing!
Corn Spoon Bread
By Chef Jeff McInnis, Root & Bone NYC
1 tablespoon butter
1 cup cornmeal, plus more for dusting
2 cups milk
1 cup heavy cream
2 tablespoons sugar
1 tablespoon Kosher salt
1/4 teaspoon cayenne pepper
1 cup grated corn
1 cup corn kernels
1/2 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup thinly sliced scallions
3 eggs, separated
Butter eight 4-to-8-ounce ramekins or custard cups; coat with cornmeal. Tap out excess.
In a saucepot over medium-high heat, bring milk, cream, sugar, salt and cayenne pepper to a simmer. Stir in grated corn and corn kernels. Reduce heat to medium. Add cornmeal, cook stirring constantly to prevent sticking, about 5 minutes. Reduce heat to medium-low. Cook until mixture is thickened like grits, 10 minutes more. If mixture is too thick stir in a little water. Remove from heat; let cool to room temperature.
Heat oven to 350⁰F. When corn mixture is cool, stir in cheese, sour cream, scallions and egg yolks. In a small bowl beat egg whites until soft peaks form. Fold into cornmeal mixture.
Spoon mixture into ramekins filling each 4/5 full. Place ramekins in a baking pan large enough to fit them all comfortably. Fill the pan with enough hot water to come halfway up the sides of the ramekins.
Cover the pan with foil. Bake 10 minutes. Remove foil. Bake until the breads are set and lightly browned, 10 to 15 minutes longer. The breads should still be a little jiggly in the middle like a soufflé. Remove from oven. Using tongs remove ramekins from the water bath. Let cool 5 minutes. Run a small knife around the cup to loosen the edge of the bread. Gently turn out the bread upside down on plate and then flip right side up. Serve hot.
Number of servings (yield): 8
This recipe was very easy to make and a delicious addition to our recipe book. My family was so excited to know that Sunshine Sweet Corn can be found during April and May for a delicious sweet tasting corn. Knowing that it is non-GMO, extra tender, and regulated for quality control, I feel confident in giving it to my family. The best part is now we do not have to wait for summer to have delicious and sweet tasting corn.
We were so excited to see that Sunshine Sweet Corn from Florida is available now and we can not wait to try a few more recipes from their website– they all looked so good. Be sure to find Sunshine Sweet Corn from Florida in your local grocer available now.