Local Corn–Andouille Spoonbread | James Beard Foundation

Ingredients

• 1 tablespoon unsalted butter, plus more for greasing
• 2 teaspoons all-purpose flour for dusting
• 3 eggs, yolks separated
• 2 cups whole milk
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1/2 cup fine-ground cornmeal
• 1/2 pound andouille sausage, diced into 1/2-inch pieces
• 4 scallions, sliced
• 1 cup fresh local corn (about 1 ear of corn), blanched
• 2 tablespoons maple syrup
• 1/2 teaspoon baking powder