Serves: Makes 10 to 12 servings
- ½ cups water
- 1 cup whole milk
- 1 cup buttermilk
- 2 teaspoons sugar
- 1½ teaspoons salt
- 1 cup yellow cornmeal
- 2 tablespoons unsalted butter
- 4 eggs
- 1½ cups fresh corn kernels cut from the cob or thawed frozen corn
- 1 cup grated medium or sharp Cheddar cheese
- 1 red and 1 yellow bell pepper, roasted, peeled, and finely chopped
- 2 tablespoons finely chopped fresh basil
Procedures:Spoon bread is a traditional Southern side dish that often accompanies shrimp and is featured at backyard barbecues. I’ve updated the classic cornmeal-eggs-milk combination to include fresh corn kernels and roasted bell peppers. When cutting the corn off the cob, force out as much of the tender flesh as you can. You can use all whole milk instead of half buttermilk, but you will like how moist the dish is with the buttermilk included.
- Bring the water just to a boil in a medium, heavy saucepan over medium-high heat. Add the milk, buttermilk, sugar, and salt. As soon as this mixture returns to a boil, sprinkle in the cornmeal, whisking constantly. Cook over medium heat, whisking often, for 10 minutes, until the mixture thickens. Remove the pan from the heat and whisk in the butter. Allow the mixture to cool for about 30 minutes, whisking occasionally.
- Preheat the oven to 400°F. Lightly butter a 2-quart baking dish.
- Beat the eggs in a small bowl, then add to the cornmeal mixture with the corn, cheese, roasted peppers, and basil. Fold the ingredients together until well blended.
- Transfer the cornmeal mixture to the baking dish, spreading evenly. Bake for about 1 hour, until puffed, well browned, and the center no longer jiggles when you shake the dish. Let cool for a few minutes, then serve.