Cornmeal Creme Fraiche Spoon Bread Recipes

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, combine milk, butter, and salt. Bring to a simmer over medium-high heat, then reduce heat to maintain simmer. Gradually whisk in cornmeal until mixture is thickened, about 1 minute. Remove from heat; whisk in creme fraiche. In a large heatproof bowl, whisk together egg yolks and chives. Gradually whisk in cornmeal mixture; fold in corn. Butter a 9-inch round cake pan. Whisk egg whites on medium-high speed until soft peaks form, about 1 minute. Stir one-quarter of beaten whites into cornmeal mixture to loosen. Gently fold in remaining whites until just combined. Pour batter into prepared pan. Bake until puffed and lightly browned on top, about 40 minutes. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F. Generously butter a 9-by-13-inch baking dish. Sift the flour, sugar, cornmeal, baking powder and salt together into a large bowl and set aside.
• Heat the milk and 1 stick butter in a small saucepan over medium heat until the butter melts (do not let the mixture boil). Whisk the butter mixture, eggs and creme fraiche in a small bowl, then whisk into the dry ingredients until smooth.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a rack to cool slightly before slicing.

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, combine milk, butter, and salt. Bring to a simmer over medium-high heat, then reduce heat to maintain simmer. Gradually whisk in cornmeal until mixture is thickened, about 1 minute. Remove from heat; whisk in creme fraiche.
• In a large heatproof bowl, whisk together egg yolks and chives. Gradually whisk in cornmeal mixture; fold in corn.
• Butter a 9-inch round cake pan. Whisk egg whites on medium-high speed until soft peaks form, about 1 minute. Stir one-quarter of beaten whites into cornmeal mixture to loosen. Gently fold in remaining whites until just combined. Pour batter into prepared pan. Bake until puffed and lightly browned on top, about 40 minutes. Serve immediately.

Steps:

• Preheat the oven to 350 degrees. Lightly butter a 1 1/2-quart souffle dish.
• Combine the cornmeal, salt, and sugar and stir slowly into scalded milk in saucepan. Over low heat, blend in butter. Remove saucepan from heat and beat in egg yolks and baking powder. Let cool.
• Beat egg whites with a pinch of salt until stiff. Gently fold into cornmeal mixture. Pour batter into prepared mold and bake until puffed and golden, 30 to 35 minutes. Serve immediately.