Cornmeal-Creme Fraiche Spoon Bread
- 2 1/2 cups whole milk
- 1 stick unsalted butter, plus more, room temperature, for cake pan
- 2 1/4 teaspoons coarse salt
- 1 cup fine stone-ground yellow cornmeal
- 1/2 cup creme fraiche
- 3 large eggs, separated
- 1/2 cup chopped fresh chives
- 1/2 cup frozen corn, thawed
Adapted from marthastewart.com
Preheat oven to 350 degrees. In a medium saucepan, combine milk, butter, and salt. Bring to a simmer over medium-high heat, then reduce heat to maintain simmer. Gradually whisk in cornmeal until mixture is thickened, about 1 minute. Remove from heat; whisk in creme fraiche.
In a large heatproof bowl, whisk together egg yolks and chives. Gradually whisk in cornmeal mixture; fold in corn.
Butter a 9-inch round cake pan. Whisk egg whites on medium-high speed until soft peaks form, about 1 minute. Stir one-quarter of beaten whites into cornmeal mixture to loosen. Gently fold in remaining whites until just combined. Pour batter into prepared pan. Bake until puffed and lightly browned on top, about 40 minutes. Serve immediately.