Cooked 4

VeryVera Spoonbread

Time: 1 Hour – Yield: 12 Pieces


  • 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


  1. Using a vita prep mixer or food processor, process the corn until it is smooth and velvety. Set aside.
  2. 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.
  3. Next add buttermilk, corn purée, and loose sweet corn. Fold together with a rubber spatula until smooth and set aside.
  4. In a medium sauté pan on medium-low heat, melt butter and cook the diced shallot and chopped thyme until shallots are translucent.
  5. Once cooled, add shallots and thyme to the corn mixture and combine. Set aside.
  6. 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.
  7. 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.
  8. 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.