Corn Spoon Bread

• 2 tablespoons unsalted butter, melted, plus more for the pan
• 2 cups whole milk
• 1 cup very fine yellow cornmeal
• Coarse salt and freshly ground black pepper
• Scraped kernels from 2 ears fresh sweet corn (about 1 cup) (see page 188)
• 2 tablespoons chopped fresh chives
• 2 large eggs, separated

1. Preheat the oven to 375F.
2. Butter an ovenproof casserole or round 2-quart souffle mold.
3. To prepare the batter, in a medium saucepan, combine the milk and cornmeal over medium-high heat.
4. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes.
5. Season with salt and pepper.
6. Transfer the mixture to a large bowl.
7. Add the corn kernels, chives, and the 2 tablespoons melted butter.
8. Season with salt and pepper and stir to combine.
9. Add the egg yolks, one at a time, stirring after each addition.
10. To beat the egg whites, in a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form.
11. Gently fold the egg whites into the warm cornmeal mixture.
12. Transfer the lightened cornmeal mixture to the prepared pan; smooth the surface with a spatula.
13. Bake until puffed and risen and the inside is firm, but moist, and the top is golden brown, 35 to 40 minutes.
14. Serve immediately while puffed and risen.

unsalted butter, milk, yellow cornmeal, salt, kernels from, fresh chives, eggs

Taken from www.epicurious.com/recipes/food/views/corn-spoon-bread-380385 (may not work)