Fresh Corn Spoon Bread Recipe

Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2- inch glass baking dish.

Whisk milk cornmeal and salt in a heavy saucepan over medium heat. Bring mixture to a boil whisking constantly until mixture begins to thicken about 4 minutes. Reduce heat to low and cook until the mixture is very thick stirring frequently about 20 minutes.

Transfer cornmeal to a large bowl. Stir in corn green onions and butter. Add the egg yolks one at a time stirring after each one.

Beat the egg whites until stiff peaks form. Fold half of the egg white mixture into the warm cornmeal to lighten it; fold in remaining egg whites. Spread the batter evenly in the prepared pan.

Bake in preheated oven until light puffed and golden brown about 30 minutes. Serve immediately.