Local Corn–Andouille Spoonbread Recipe | James Beard Foundation
With a satisfying cornmeal base packed with flavorful Andouille sausage, scallions, fragrant spices, and maple syrup, this fluffy, sweet-and-salty spoonbread
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Cooking tools:
- Stand mixer
- Souffle dish
- Oven
- Stove
- Mixing bowl
- Whisk
- Saucepan
- Saute pan
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
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
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