This is one of my favorite side dishes, my girls love it like dessert. White-Corn Spoon Bread from the March 2006 Martha Stewart Living Magazine.
I could not find this recipe in any of my Martha Stewart cookbooks (and I have an embarrassing amount). Because you WILL want to make this and I could not find this recipe anywhere on her website either, I am reprinting it here.
1 stick of unsalted butter, melted
2 cups of white cornmeal
3 cups of whole milk
Coarse salt and pepper
2 1/2 teaspoons of baking powder
6 large eggs, beaten
1. Preheat oven to 375. Butter a 9 by 13 inch baking dish, set aside. Whisk together cornmeal, milk, butter, 3 cups of water, 1 tablespoon of salt, and a pinch of pepper in a medium saucepan.
Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium. Cook, whisking constantly, until mixture has thickened, 6 to 8 minutes.
Transfer to a large bowl, and let stand 15 minutes.
2. Whisk baking powder into cornmeal mixture. Whisk in eggs. Pour into prepared baking dish. Bake 20 minutes. Reduce oven temperature to 350 degrees, and bake until puffed, golden, and set in the center, about 20 minutes more. Let stand 15 minutes before serving.
With a pat of butter melting on the top, this is divine! The leftovers are just as good warmed up the next day.
