Do you want to know what one of my favorite foods of all time is? You may not believe it because it’s a simple food that is grown all over the country. I grew up helping my grandparents shuck it. It’s CORN of course!
However, there’s only one brand of corn good enough and that’s Sunshine Sweet Corn. You see, this isn’t just any kind of corn, it’s an amazing corn that can be used to make our favorite recipes at home.
The ultimate recipe made in my home with Sunshine Sweet Corn is called Corn Spoon Bread. This is a simple, yet delectable cornbread that the whole family will love. I have made my fair share of cornbread in my life, but this one is simply the best. This recipe is inspired by Chef Jeff McInnis, Roote & Bone NYC.
To make this recipe, I need my favorite secret ingredient, Sunshine Sweet Corn. Once I grab this from Kroger, I’m able to make this delicious recipe right in my own kitchen. This sweet corn from Florida is the perfect addition to our spring meal dilemma.
When you’re looking for sweet corn in April or May, enjoy Sunshine Sweet Corn now. You and I both don’t have to wait until summer to enjoy this delicious corn. This corn is non-GMO, extra tender, and regulated for quality control. When I pick it up at Kroger, it is by far the cream of the crop.
Now, when you want to make your family a delicious meal, keep Corn Spoon Bread in mind. Use Sunshine Sweet Corn to make it and I bet the whole family will love it.
Jalapeno Sweet Corn Spoon Bread
- 1 Tablespoon Butter
- 1 Cup Cornmeal + a little extra for dusting
- 2 Cups Milk
- 1 Cup Heavy Cream
- 2 Tablespoons Sugar
- 1 Tablespoon Salt
- 1/4 Teaspoon Cayenne Pepper
- 1 Cup Grated Corn
- 1 Cup Corn Kernels
- 1/2 Cups Diced Jalapeno
- 1/2 Cup Shredded Cheddar Cheese
- 1/2 Cup Sour Cream
- 1/2 Cup Sliced Scallions thin
- 3 Eggs separated
- In a medium pot over medium-high heat, bring milk, cream, sugar, salt, cayenne pepper, and jalapeno to a simmer.
- Stir in grated corn and corn kernels.
- Reduce heat to medium.
- Add cornmeal and stir constantly to prevent sticking.
- Reduce heat to medium-low.
- Cook until mixture is thickened and stir for 10 minutes.
- Remove from heat and cool to room temperature.
- Heat oven to 350 degrees.
- Butter eight ramekins and dust with cornmeal.
- Stir in cheese, sour cream, scallions and egg yolks.
- Beat egg whites in a separate bowl until soft peaks form.
- Fold into cornmeal mixture.
- Spoon mixture into ramekins roughly 4/5 full.
- Place ramekins into a tall sided baking dish and fill half full of water.
- Cover pan with foil and bake 10 minutes.
- Remove foil and continue baking until lightly brown.
- They will still be a little jiggly in the middle.
- Remove from oven and use tongs to remove ramekins from the water bath.
- Run a knife around the cup to loosen the edge and flip over on a plate.
- Serve hot.
Dana Matthews says
Being from the south, cornbread is a part of almost every dinner meal. This recipe is very different from what I’m used to but it sure looks like something I’d enjoy! I will have to look for this corn but I don’t remember ever seeing it here.