Double Corn and Zucchini Spoon Bread

Summer 2009 Recipe

Contributed by Edible Communities

There’s nothing bread-like about this savory pudding. Light and fluffy, it showcases the vibrant colors and delicate flavors of fresh, local corn and zucchini. Make sure to pop it into the oven just before serving, because its soufflé-like consistency will deflate and turn watery if left to rest too long on the counter.

Makes 6 servings

  • 2 cups whole milk
  • 1/3 cup cornmeal
  • 1 1/2 cups fresh corn kernels (from 2 to 3 ears of corn)
  • 1 1/2 cups grated zucchini (about 1 large)
  • 1 tablespoon unsalted butter
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 large eggs, separated

1. Preheat the oven to 425° F. Butter a 1 ½- to 2-quart shallow casserole dish; set aside.


2. In a medium saucepan, combine the milk, cornmeal, corn kernels, zucchini, butter, salt and pepper. Bring to a boil over medium heat, stirring frequently. Reduce the heat and simmer until thickened, 3 to 4 minutes. Remove the pan from the heat and transfer the mixture to a large bowl to cool completely. Whisk in the egg yolks.


3. Using an electric mixer, beat the egg whites with a pinch of salt just until soft peaks form. Stir one-quarter of the beaten egg whites into the corn mixture. Using a rubber spatula, gently fold in the remaining egg whites in three additions.


4. Spread the mixture into the prepared dish. Bake until golden and puffed, about 15 to 20 minutes. Serve immediately, straight out of the oven.

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