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.