Summer is synonymous with barbecue season, which means most of that abundant farmers’ market corn gets thrown right on the grill. Don't get us wrong; even though we love chowing down on charred cobs, peak-season corn offers a versatility that shouldn’t be neglected. Instead of firing up the flames, bust out a baking dish and make this seasonal recipe for Local Corn–Andouille Spoonbread, courtesy of upcoming Beard House chef Karen Small. With a satisfying cornmeal base packed with flavorful Andouille sausage, scallions, fragrant spices, and maple syrup, this fluffy, sweet-and-salty variation on cornbread is a great excuse to eat dessert for dinner. Get the recipe.
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