Corn and Cheddar Spoon Bread (Dairy)

I took a wonderful cooking class at Sur la Table recently. The class featured Scanpan. One of the recipes was so insanely delicious!  I’m presenting it here so we have it in our archives!

Ingredients:

2 Tablespoons unsalted butter
1.5 Cups whole milk
1 ear of corn, husked and kernels removed
1/2 Cup fine grind yellow cornmeal
1.5 teaspoons kosher salt
1/8 teaspoon cayenne
1/4 cup chopped fresh chives
1 Cup sharp white cheddar cheese
3 large eggs, separated

Preparations
1. Preheat oven to 400 F with rack positioned in the middle.
2. In an 8 inch scanpan or ovenproof nonstick skillet, combine butter, milk, corn, cornmeal, salt and cayenne. Bring to simmer; reduce heat to medium-low and cook, stirring frequently, until mixture is lightly thickened, 5 minutes. Remove from heat; stir in chives and cheese followed by the egg yolks.
3. In a clean mixing bowl, beat egg whites to soft peaks. Using a silicone spatula, fold cornmeal mixture into egg whites in three batches until just combine. Transfer batter back to the skillet.
4. Please skillet in oven; educe oven temp to 375F. Bake until browned on top but still slightly loose in the center, about 20 minutes. Let cool 5 minutes before serving. Serve straight from the pan with a serving spoon.

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