Back to Cornmeal-Creme Fraiche Spoon Bread All Reviews for Cornmeal-Creme Fraiche Spoon Bread - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Cornmeal-Creme Fraiche Spoon Bread Credit: Chris Court Recipe Summary prep: 20 mins total: 1 hr Servings: 8
Ingredients Ingredient Checklist 2 1/2 cups whole milk 1 stick unsalted butter, plus more, room temperature, for cake pan 2 1/4 teaspoons coarse salt 1 cup fine stone-ground yellow cornmeal 1/2 cup creme fraiche 3 large eggs, separated 1/2 cup chopped fresh chives 1/2 cup frozen corn, thawed
Gallery Cornmeal-Creme Fraiche Spoon Bread Credit: Chris Court
Recipe Summary prep: 20 mins total: 1 hr Servings: 8
Gallery
Cornmeal-Creme Fraiche Spoon Bread Credit: Chris Court
Cornmeal-Creme Fraiche Spoon Bread
Credit: Chris Court
Cornmeal-Creme Fraiche Spoon Bread
Recipe Summary prep: 20 mins total: 1 hr Servings: 8
Recipe Summary
prep: 20 mins total: 1 hr
Servings: 8
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Servings: 8
8
Ingredients
Ingredients
- 2 1/2 cups whole milk 1 stick unsalted butter, plus more, room temperature, for cake pan 2 1/4 teaspoons coarse salt 1 cup fine stone-ground yellow cornmeal 1/2 cup creme fraiche 3 large eggs, separated 1/2 cup chopped fresh chives 1/2 cup frozen corn, thawed
Directions
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.
Reviews (6)
Add Rating & Review 85 Ratings 5 star values: 7 4 star values: 11 3 star values: 33 2 star values: 25 1 star values: 9
Reviews (6)
Add Rating & Review 85 Ratings 5 star values: 7 4 star values: 11 3 star values: 33 2 star values: 25 1 star values: 9
Add Rating & Review
85 Ratings 5 star values: 7 4 star values: 11 3 star values: 33 2 star values: 25 1 star values: 9
85 Ratings 5 star values: 7 4 star values: 11 3 star values: 33 2 star values: 25 1 star values: 9
85 Ratings 5 star values: 7 4 star values: 11 3 star values: 33 2 star values: 25 1 star values: 9
5 star values: 7 4 star values: 11 3 star values: 33 2 star values: 25 1 star values: 9
Martha Stewart Member Rating: 5.0 stars 11/25/2019 I have made this recipe every Thanksgiving since I discovered it. Love it. You do have to reduce the salt, because that is too much. Martha Stewart Member Rating: 5 stars 12/28/2018 This recipe is easy to make and is delicious. I've made several times and sometimes I add onions and peppers to it. Love this. Martha Stewart Member Rating: Unrated 01/28/2017 This has nothing to do with the food, but the recipe. Why is it when I save one of these recipes to my desktop to refer to later...when I open it the ingredients are no longer there, only the directions. does anyone else have this problem? It happens continually with Martha's recipes but not with other food sites. Comments? Martha Stewart Member Rating: 4 stars 11/24/2014 I made this for an early Thanksgiving this year using Bob's Red Mill whole grain corn flour, only 4 tablespoons of butter, and only 1 teaspoon of salt. I also omitted the chives as the frost has already decimated mine. It was a light, fluffy, tasty hit! It's not greasy at all this way, and could even take a drizzle of melted butter on top! Martha Stewart Member Rating: Unrated 10/26/2014 Too salty. Too greasy. Too heavy. Martha Stewart Member Rating: 3 stars 10/21/2014 I'm wondering if 2 1/4 tsp of salt is a typo? Though the texture on this was lovely, it turned out far too salty. Next time I'll cut the salt by half, if not more.Martha Stewart Member
Rating: 5.0 stars 11/25/2019
I have made this recipe every Thanksgiving since I discovered it. Love it. You do have to reduce the salt, because that is too much.
Rating: 5.0 stars
Rating: 5 stars 12/28/2018
This recipe is easy to make and is delicious. I’ve made several times and sometimes I add onions and peppers to it. Love this.
Rating: 5 stars
Rating: Unrated 01/28/2017
This has nothing to do with the food, but the recipe. Why is it when I save one of these recipes to my desktop to refer to later…when I open it the ingredients are no longer there, only the directions. does anyone else have this problem? It happens continually with Martha’s recipes but not with other food sites. Comments?
Rating: Unrated
Rating: 4 stars 11/24/2014
I made this for an early Thanksgiving this year using Bob’s Red Mill whole grain corn flour, only 4 tablespoons of butter, and only 1 teaspoon of salt. I also omitted the chives as the frost has already decimated mine. It was a light, fluffy, tasty hit! It’s not greasy at all this way, and could even take a drizzle of melted butter on top!
Rating: 4 stars
Rating: Unrated 10/26/2014
Too salty. Too greasy. Too heavy.
Rating: 3 stars 10/21/2014
I’m wondering if 2 1/4 tsp of salt is a typo? Though the texture on this was lovely, it turned out far too salty. Next time I’ll cut the salt by half, if not more.
Rating: 3 stars
All Reviews for Cornmeal-Creme Fraiche Spoon Bread
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cornmeal-Creme Fraiche Spoon Bread
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
