Sweet Corn Spoonbread
1/2 cup butter, softened
1/3 cup all purpose flour
1 8.5oz can creamed corn
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
Preheat oven to 350 degree oven F (175 degrees C.
In a bowl of a stand mixer fitted with the paddle attachment, beat butter until it is creamy. Add the flour and creamed corn and beat until well mixed. Stir in the thawed corn.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil.
Place pan into a 9x13 inch baking dish and place in the oven. Carefully fill the larger dish a third of the way of the way with water to create a water bath or bain marie. (This helps the spoonbread cook slowly and evenly, resulting in a moist texture.)
Bake in a preheated oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.