Fresh Corn Spoon Bread

It's almost the end of corn season, and the only thing scarier than running into He Who Walks Behind the Rows is passing up the final harvest of this most American of foods. The following recipe is a marvelous addition to your repetoire of side dishes, and goes well with virtually all meats prepared in any manner of ways. Spoon bread can also serve as a vegetarian main course; at Cafe Drake we love it alongside baked beans and cabbage salad. For an Indian Summer dinner party, try it as a starter, nestled in a pool of red pepper puree and topped with shaved Parmesan or Gruyere.

FRESH CORN SPOON BREAD

2 1/2 cups water / 1 cup yellow cornmeal / 1 t. salt / 2 T. butter / 4 eggs, beaten / 1 cup milk / 1 t. cayenne pepper / 2 cups corn kernels, fresh cut from the cob

1. Preheat oven to 400 degrees and butter a square casserole dish.
2. Stir 1/2 cup of cold water into the cornmeal to prevent lumping.
3. Bring 2 cups of water to a boil, add salt and then slowly pour in cornmeal. Cook for 1 minute stirring constantly. Beat in the butter, eggs, milk and corn until smooth.
4. Pour in casserole and bake for about 40 minutes, or until a straw inserted in the center comes out clean.

Spoon bread is especially good with roast chicken and sliced ripe tomatoes. To drink, Cafe Drake suggests a Loire white, such as a Sancerre or Pouilly-Fume.