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
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!