Name: Sweet Corn Spoonbread (Elevated)
Prep time: 18 min
Cook time: 27 min
Total time: 1 h
Yield: 6
Cuisine: Southern
Ingredients: 3/4 cup Stone-ground cornmeal; 3/4 cup Cake flour; 1/4 cup Granulated sugar; 1 tbsp Baking powder; 1/2 tsp Fine sea salt; 1 cup Heavy cream; 3 Eggs-large; 6 tbsp Brown butter-cooled; 1 1/2 cups Corn kernels-fresh, cut from the cob; 1/4 cup Parmesan cheese-finely grated; 1 tsp Smoked paprika; 1/4 tsp Cayenne pepper-optional

Recipe tier

Base
3/4 cup 180 mL Stone-ground cornmeal
3/4 cup 180 mL Cake flour
1/4 cup 60 mL Granulated sugar
1 tbsp 15 mL Baking powder
1/2 tsp 2.5 mL Fine sea salt
Wet Ingredients
1 cup 240 mL Heavy cream
3 150 g Eggs-large
6 tbsp 85 g Brown butter-cooled
Corn & Flavorings
1 1/2 cups 240 g Corn kernels-fresh, cut from the cob
1/4 cup 60 mL Parmesan cheese-finely grated
1 tsp 5 mL Smoked paprika
1/4 tsp 1.25 mL Cayenne pepper-optional

Equipment

8-inch square baking dish
Large bowl
Whisk
Light-colored saucepan
Toothpick

Instructions

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Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
First, make the brown butter: melt 6 tablespoons of butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter foams, then browns, and has a nutty aroma (about 5-7 minutes). Remove from heat and let cool completely.
In a large bowl, whisk together all Base ingredients.
In a separate bowl, whisk together the Heavy cream, Eggs, and cooled Brown butter until well blended.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the Corn kernels, Parmesan cheese, Smoked paprika, and Cayenne pepper (if using).
Pour the batter into the prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Let cool slightly before serving.