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Double-Corn and Zucchini Spoon Bread

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Double-Corn and Zucchini Spoon Bread

By Samantha Izzo

Makes 6 servings

2 cups whole milk

1/3 cup cornmeal

1½ cups fresh corn kernels from 2-3 ears of corn

1½ cups fresh zucchini, grated

1 tablespoon butter

2 teaspoons salt

4 large eggs, separated

Bring milk, cornmeal, corn kernels, zucchini, butter and salt to a boil in a heavy 3-quart saucepan over medium heat, stirring frequently and simmer until thickened, 3 to 4 minutes.

Remove from heat and cool, then whisk in the egg yolks.

Beat egg whites and a punch of salt with an electric mixer at medium speed just until soft peaks form. Fold in gently to the corn mixture.

Spread into a buttered 9½-inch deep dish and bake in the center of a pre-heated oven at 425º until puffed and golden, 15 to 20 minutes. Serve immediately.

This recipe originally appeared in our Summer 2008 issue.

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