Kelly runs my Pinterest board for the blog right now. One of these days, I have to figure out how to do it myself. And I will. Someday. But when I have someone else willing & able to do it for me, why not take advantage of that?! She even has it all broken down into categories so we can easily see what kinds of recipes I have up there. Turns out, I need more in the Breads & Preserves division.

Last weekend I experimented with a few recipes to add to the breads category. Gilbert & Andrew liked the muffin recipe, but I was not as crazy about that one. All 5 of us loved the spoon bread recipe. So, it was an easy decision as to which to post this week! It’s an old Martha Stewart recipe that is still a winner. And the light greens of the leeks and pale yellow of the corn remind me of spring!

Leek & Corn Spoon Bread (adapted from Martha Stewart Living, Aug/Sept 1993)

Serves 8

Ingredients:

• 3 large eggs, separated
• 2 1/2 cups milk
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 cup yellow cornmeal, preferably stone-ground
• 2 teaspoons baking powder
• 1 cup fresh corn, (cut from 2 or 3 yellow or white ears)
• 1 1/2 cups chopped leeks, about 1 large or 2 small

Directions:

Heat the oven to 400° F. Grease a 1 1/2 quart baking dish. Lightly beat the egg yolks and set them aside. Chop the leeks then put them in a colander and rinse them well. Set the leeks aside to drain.

In a medium saucepan over medium heat, bring 2 cups of the milk, the cayenne and the salt to a boil.

Sprinkle the cornmeal into the liquid, stirring constantly, and cook it until it is thick and smooth, about 3 minutes.

Taking it off the heat, stir in the remaining 1/2 cup milk, the baking powder and the egg yolks.

In a large mixing bowl, beat the egg whites until they are stiff.

Stir 1 large spoonful of the whites into the cornmeal mixture, then gently fold the cornmeal mixture into the remaining egg whites.

Pour half of the batter into the prepared dish. Sprinkle the leeks and the corn over the batter.

Cover the leeks and corn with the remaining batter. Bake the bread until it is set and golden brown, about 35 to 40 minutes.

It can be served immediately or allowed to cool and eaten at room temperature.

The 5 of us devoured this spoon bread in one sitting!  ~Linda

Leek & Corn Spoon Bread (adapted from Martha Stewart Living, Aug/Sept 1993)

Serves 8

Ingredients:

• 3 large eggs, separated
• 2 1/2 cups milk
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 cup yellow cornmeal, preferably stone-ground
• 2 teaspoons baking powder
• 1 cup fresh corn, (cut from 2 or 3 yellow or white ears)
• 1 1/2 cups chopped leeks, about 1 large or 2 small

Directions:

Heat the oven to 400° F. Grease a 1 1/2 quart baking dish. Lightly beat the egg yolks and set them aside. Chop the leeks then put them in a colander and rinse them well. Set the leeks aside to drain.

In a medium saucepan over medium heat, bring 2 cups of the milk, the cayenne and the salt to a boil. Sprinkle the cornmeal into the liquid, stirring constantly, and cook it until it is thick and smooth, about 3 minutes. Taking it off the heat, stir in the remaining 1/2 cup milk, the baking powder, and the egg yolks.

In a large mixing bowl, beat the egg whites until they are stiff. Stir 1 large spoonful of the whites into the cornmeal mixture, then gently fold in the cornmeal mixture into the remaining egg whites.

Pour half of the batter into the prepared dish. Sprinkle the leeks and the corn over the batter. Cover with the remaining batter. Bake the bread until it is set and golden brown, about 35 to 40 minutes. It can be served immediately or allowed to cool and eaten at room temperature.