INGREDIENTS
- 1 1/2 c corn kernels, cut from cob
- 1 c cornmeal
- 1 c all-purpose flour
- 1 1/2 tbsp. baking powder
- 1/2 c sugar
- 1 tbsp. kosher salt
- 1/4 tsp. cayenne pepper
- 1/4 c lard
- 1 1/2 c buttermilk
- 1/2 c sweet corn
- 2 whole shallots, finely diced
- 2 tbsp. chopped thyme
- 2 oz butter, softened
- 6 each large egg whites
INSTRUCTIONS
- Using a vita prep mixer or food processor, process the corn until it is smooth and velvety. Set aside.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, cayenne pepper, and salt. Add the lard to the dry mix and begin to incorporate.
- Next add buttermilk, corn purée, and loose sweet corn. Fold together with a rubber spatula until smooth and set aside.
- In a medium sauté pan on medium-low heat, melt butter and cook the diced shallot and chopped thyme until shallots are translucent.
- Once cooled, add shallots and thyme to the corn mixture and combine. Set aside.
- Next, add the egg whites of 6 large eggs to a stand mixer and whip until there are medium to stiff peaks. In thirds, fold the egg whites into the corn mixture until fully incorporated.
- Spray a springform pan with cooking spray and pour the mixture into the pan about halfway. Bake the spoonbread mix in a water bath at 325º for 30-35 minutes.
- Check with a toothpick or cake tester to check doneness. It should come out with the mixture slightly stuck to the toothpick – it needs to be just underdone to finish cooking while it cools.