Local Corn–Andouille Spoonbread

• 1 tablespoon unsalted butter, plus more for greasing
• 2 teaspoons all-purpose flour for dusting
• 3 eggs, yolks separated
• 2 cups whole milk
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1/2 cup fine-ground cornmeal 
• 1/2 pound andouille sausage, diced into 1/2-inch pieces
• 4 scallions, sliced
• 1 cup fresh local corn (about 1 ear of corn), blanched
• 2 tablespoons maple syrup
• 1/2 teaspoon baking powder

Preheat the oven to 350°F. Lightly butter a 9-inch soufflé dish and dust it lightly with the flour, shaking off any excess.

In a large bowl or stand mixer with the whisk attachment on medium speed, whisk the egg whites until soft peaks that just hold their shape form, 4 to 5 minutes.

In a separate bowl, beat the egg yolks until light. This should take about 3 minutes.

In a saucepot, heat the milk over low heat with 1 teaspoon of the kosher salt, the black pepper, and the cumin. Gradually stir in the cornmeal and cook until the mixture has combined and begins to thicken, 2 to 3 minutes.

In a sauté pan, cook the sausage and scallions in the butter over medium-high heat. Add the corn and maple syrup. Remove the pan from the heat, stir into the thickened cornmeal and milk mixture, and add the baking powder, remaining 1/2 teaspoon salt, and whipped egg yolks. Gently fold in the egg whites and pour the batter into the buttered soufflé dish. Bake for 30 minutes, until the batter has risen and serve at once. 

Note: the spoonbread may fall after sitting a few minutes, but it will still be delicious (and is great served cold)!