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This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central, and all opinions expressed in my post are my own.
Do you ever get a CRAVING for summer veggies/fruit but know it’s not in season, so you are out of luck! Well, the other night the kids were asking me if I would make them CORN SPOON BREAD and at first, I said NO since you need fresh sweet corn but it is APRIL and where would I get fresh corn. But guess what …Sunshine Sweet Corn, grown in Florida, is available at our local Grocer now! We don’t have to wait until summer to enjoy it. Woohoo! It’s on then.
Sunshine Sweet Fresh From Sunshine State
Sunshine Sweet Corn is non-GMO, extra tender, and regulated for quality control plus it is the cream of the crop – once you taste it you’re hooked! Plus it is PERFECT for the Corn Spoon Bread recipe my kids like!
Corn Spoon Recipe: Chef Jeff McInnis, Root & Bone NYC
You will need:
- 1 tablespoon butter
- 1 cup cornmeal, plus more for dusting
- 2 cups milk
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 tablespoon Kosher salt
- 1/4 teaspoon cayenne pepper
- 1 cup grated corn
- 1 cup corn kernels
- 1/2 cup grated cheddar cheese
- 1/2 cup sour cream
- 1/2 cup thinly sliced scallions
- 3 eggs, separated
Instructions
Butter eight 4-to-8-ounce ramekins or custard cups; coat with cornmeal. Tap out excess. In a saucepot over medium-high heat, bring milk, cream, sugar, salt and cayenne pepper to a simmer.
Stir in grated corn and corn kernels. Reduce heat to medium. Add cornmeal, cook constantly stirring to prevent sticking, about 5 minutes. Reduce heat to medium-low. Cook until mixture is thickened like grits, 10 minutes more. If the mixture is too thick stir in a little water. Remove from heat; let cool to room temperature.
Heat oven to 350⁰F. When corn mixture is cool, stir in cheese, sour cream, scallions and egg yolks. In a small bowl beat egg whites until soft peaks form. Fold into cornmeal mixture. Spoon mixture into ramekins filling each 4/5 full. Place ramekins in a baking pan large enough to fit them all comfortably. Fill the pan with enough hot water to come halfway up the sides of the ramekins. Cover the pan with foil. Bake 10 minutes. Remove foil. Bake until the bread is set and lightly browned, 10 to 15 minutes longer. The bread should still be a little jiggly in the middle like a soufflé. Remove from oven. Using tongs remove ramekins from the water bath. Let cool 5 minutes. Run a small knife around the cup to loosen the edge of the bread. Gently turn out the bread upside down on a plate and then flip right side up. Serve hot. Number of servings (yield): 8 Type: Dessert
Being able to buy fresh sweet corn at my local grocery store is just what we needed. The Corn Spoon Bread was so sweet and yummy. There were no leftovers for later, darn it! My kids want more so I promised next time we go to the store I will pick up more Sunshine Sweet Corn and make another recipe from SunshineSweet.Corn.com. Corn can be used in so many different kinds of recipes- Corn Chowder, Flatbread, Beef Burrito, Salsa and so much more! Think outside of the box when it comes to FRESH SWEET CORN.
Check with your local grocer and grab some Sunshine Sweet Corn on your next grocery trip, you might think it’s Summer with how good this corn tastes!
Forch
Tuesday 2nd of May 2017
This looks Yummy! I love corn and I love bread. What could be better?
Melissa @ Insider The Kitchen
Friday 28th of April 2017
I will be making this soon, for sure! Question, though, would it change it too much to leave out the sugar? I’m wanting a really savory bread.
Kelly R
Monday 1st of May 2017
It would not change much. The corn gives it a sweetness, by itself. :)
Kelly O
Thursday 27th of April 2017
Oh wow that sounds delicious! Fresh corn in April just blows my mind, wish we had it here. Looks like I will be waiting quite awhile before I can try this out, but I have it saved!
Revathy
Thursday 27th of April 2017
I love corns. The process of making this is quite different for me and I haven't heard of this before. It looks like a cake and the process seems to be easy. It is really interesting to do and your kids are so lucky to have a good cook as a mom like you. Corn also looks good and I ask my mom to do this but I have to wait until the corn season starts. Hope you will post another recipe soon.
Hari priya
Thursday 27th of April 2017
It really looks nice and yummy in the picture itself and the ingredients you have used has added more taste to the food. Corn looks natural and fresh. I like corn all the time and definitely, I will try this out in my home. I think milk and heavy creams adds the taste a little bit. I am sure your kids enjoyed a lot and I am waiting for the next recipe. Thanks for sharing with us.