====== Andouille Spoonbread ======

3 tablespoons unsalted butter 

1 1/2 teaspoons Creole seasoning 

1 1/2 cups fresh corn kernels (about 2 ears)

1 cup yellow cornmeal

1 1/2 cups milk (the mixture was pretty thick, so we added another cup of milk to this)

4 large eggs, separated

3/4 cup (about 3 ounces) diced andouille sausage

1/2 teaspoon baking powder

Combine the corn kernels, milk, andouille, butter, and Creole seasoning in a medium sauce pan and bring to a boil over medium heat. Whisk in the cornmeal and cook for 5 minutes, until the mixture is mushy. Add more milk at this point if needed. Set aside and let cool.

Separate the egg, putting the yolks into a large bowl and the whites into a stand mixer. Whisk together the egg yolks and baking powder for 1 minute, then stir in the cornmeal batter.

Beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the batter. Pour into a greased 8-inch round souffle dish. Bake at 325°F for 25 minutes, until the top is brown and puffy and the center is cooked through.