Savory and Sweet Corn Spoonbread + A Sendoff

You guys, today I’m making comfort food.

You see, my sister and one of my best friends in the world is moving across the country in exactly one week – from California to New York, and I can’t help but feel just a little sad.

Jess is exactly four minutes older than I am (no – we aren’t twins, we’re triplets. But that is a story for another post). She’s been my best friend for 28 years, two months, and thirteen days. Since, specifically, the day we born. She is an incredible person, and she is moving to New York to pursue her dreams of being on broadway and getting her MFA at the New School in Manhattan. I’m not allowed to call it Acting School, but for all intents and purposes, that’s what it is. The highest, most prestigious kind of Acting School there is. A graduate degree in the creative arts.

I could not be more proud of Jess. Actually, she is one of the reasons I’ve finally started writing this blog and going after my dreams. Jess has always pursued her dreams in a way that is relentess and aggressive. A way that, truthfully, I’m jealous of. She doesn’t care what other people think and she never has – not even in high school when it’s practically in the DNA of every teenage girl to care what other people think. Nope, not even then. Her confidence in herself and her abilities is unparalleled, and if anyone can take the pressure and the heat of a city like New York, I’d put money on it being her.

Last night we had a going away dinner for her with our family. We went around the table and each person stood up to say something, even my 80-year old grandfather who is battling cancer and uses a walker to get around. In my toast, I said that it would be easier for the rest of us if Jess’s dreams were a little smaller. And I meant it. But I also know that if they were, then she wouldn’t be the person that we love so much, the person that we’re going to miss like crazy, and the person that – one day and God willing – we’ll be cheering on from the audience of Broadway Theatre.

So that’s why I made myself comfort food – because some days, you just need it.


Try not to eat the corn + butter mixture at this point- it smells ah-mazing.


Ignore the old blender. It does work wonderfully.


Is there anything more beautiful than a piece of Le Creuset cookware?

Hand egg3

Action shot: Egg cracking 101…


…Followed by egg separating 101.

Peak pic

Those are my sister’s hands. I didn’t get a polish change mid-spoon bread. In case you were wondering.



Baking Sheet3

I tried several different mediums – but I think the standard ramekin worked best. However, I do love the idea of making souffles in coffee mugs. Maybe its just the idea of coffee that I love.


Ingredients –

1 cup cornmeal

2 3/4 cups milk

4 tablespoons unsalted butter

2 cups fresh corn kernels

2 tablespoons sugar

1 teaspoon salt

1/8 teaspoon paprika

3 eggs, separated

1 tablespoon chopped chives

1/4 teaspoon cream of tartar

  1. Preheat oven to 400 degrees, and grease 6 individual 7-oz ramekins.
  2. Melt the butter in a Dutch oven over medium-high heat. Add corn to melted butter and cook until it begins to brown, about 3-4 minutes. Stir in 2 cups of milk, sugar, salt and paprika, and bring mixture to a boil. Remove Dutch oven from heat, cover, and let sit for 15 minutes.
  3. Meanwhile, whisk cornmeal and remaining milk together in a small bowl.
  4. Transfer  corn mixture to a blender, and puree until smooth. Pour back into Dutch oven and bring to boil.
  5. Reduce heat to low and add in the cornmeal/milk mixture. Whisk until thickened, about 2-3 minutes. Transfer to a large bowl and cool about 20 minutes – until room temperature. Once cooled, whisk in egg yolks and chopped chives.
  6. Using an electric mixer, beat egg whites and cream of tarter on medium-low speed until frothy, about 1-2 minutes. Increase speed to medium-high and beat until stiff peaks form, about 4 minutes. Whisk in 1/3 of egg whites into the corn mixture, and then gently fold in remaining whites until combined.
  7. Lower over temperature to 350. Transfer mixture into greased ramekins, and bake on a cookie sheet for 25-30 minutes.


Can you guess which one is Jess? 🙂

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