There’s nothing more welcome on our dinner plates than a good fist-sized wedge of this sun-yellow spoon bread. It’s a great accompaniment to almost any meal – here, pan roasted cod with some haricots verts and edamame all gussied up with truffle salt and truffle butter.
Method:
1 stick unsalted butter
8 ears corn, shucked
1 yellow onion, peeled and chopped
4 eggs
2 cups whole milk
½ c. cornmeal
1 c. ricotta cheese
1 tbl. sugar
1 tbl. coarse salt
freshly ground black pepper
1 c. cheddar cheese, grated
Preheat the oven to 375 degrees F.
Stand each ear of corn on its end and cut away the kernels. In a saute pan over medium heat, melt the butter. Gently saute the corn and onion until the corn is bright yellow and the onion quite soft. Remove the pan from the heat.
Whisk together the eggs and milk. Slowly incorporate the cornmeal, ricotta, sugar and salt. Hit the mixing bowl with a few cracks of black pepper and whisk to combine. Fold in the corn and onion mixture and all but a handful of cheddar cheese. Pour the mixture into a buttered baking dish and top it with the remaining cheese (add a bit more, if you like).
Set the dish on a baking sheet and bake for 45-50 minutes until the spoon bread has just set. If you’d like the top of bit more golden, run it under the broiler for a minute or so.
