Althouse: Corn sponge.

September 2, 2009

Corn sponge.

For all you corn fans.

You know who you are.

19 comments:

Meade said...: Must. raise. my. game.; 9/2/09, 3:47 PM
Automatic_Wing said...: That's right, Meade. Show her that you're "spongeworthy".; 9/2/09, 4:10 PM
traditionalguy said...: The Micowave cooking looked easy enough, but Althousians will need all that liquid stuff to come prepapared in a carton from the Whole Foods dairy section. Do we eat ducks with that stuff?; 9/2/09, 4:32 PM
XWL said...: Vaya con Cornholio; 9/2/09, 4:34 PM
LonewackoDotCom said...: I'm surprised Althouse hasn't mentioned this; (She is from Madison, right? I get all those states up there mixed up.); 9/2/09, 4:37 PM
Maxine Weiss said...: "Whole Foods is often right about food, and their support for the farmers matters more to me than the political views of their founder. I haven’t examined the political views of all the retailers who feed me, but I can imagine having a lot of eating problems if I make them a litmus test." ---Michael Pollan

"It does seem a little unreasonable to demand that the higher-ups at your grocery store agree with you on every political issue." ---Michael Pollan; 9/2/09, 4:49 PM
1775OGG said...: Dear M. W.: Your attitude needs adjustment. Off to resettlement camp with you.

"Power to the People!"

wv: semest some people will do anything.; 9/2/09, 5:20 PM
Penny said...: I'm sure that tastes wonderful, but am curious why we couldn't just call it a corn souffle.; 9/2/09, 6:03 PM
Bob_R said...: I think Barbara Kafka's Microwave cookbook had some similar corn pudding/sponge/souffle recipes. This looks interesting and attractive to the eye, but I think its mostly a gimmick. These foam dishes are an interesting and unusual texture, but essentially inferior to the real thing - a corn pudding made with the same ingredients.; 9/2/09, 6:23 PM
RLB_IV said...: Forget the corn sponge, let's do "whipets" with the nitrous oxide!

Take a valet bag from your dry cleaning, tape a ...oh never mind...that was back in the day...
(sometime after Woodstock)

The human mind contains such hilarious memories!; 9/2/09, 7:53 PM
rhhardin said...: Apparently it's not a barbecue joint.; 9/2/09, 8:23 PM
Chip Ahoy said...: w.v.[disspie] here sounds like a pretty good use of corn.

four canisters of nitrous oxide

I'll just pick those up on my next swing through Williams-Sonoma or Sur La Table where all us elitists hang out and browse while waiting for our appointment at Apple's genius bar.; 9/2/09, 9:15 PM
RLB_IV said...: The silliness of the world cracks me up. You don't need nitrous oxide to make a corn souffle. All you need is room temperature ingredients and a little patience.; 9/2/09, 9:29 PM
Freeman Hunt said...: But was the nitrous oxide organic?; 9/2/09, 10:39 PM
Peter Hoh said...: What a waste of corn.

Roast it. Nothing is better.

Yes, I realize that is a religious conviction. So what.; 9/2/09, 10:40 PM
Freeman Hunt said...: You only roast sorceress corn.; 9/2/09, 11:52 PM
knox said...: Don't want to eat anything with the word "Sponge" in it.; 9/3/09, 7:45 AM
section9 said...: Where the heck is Titus?

Really. He OWNS this thread, and you all know it.; 9/3/09, 9:10 AM
Dust Bunny Queen said...: I'm sure that tastes wonderful, but am curious why we couldn't just call it a corn souffle.

Because a souffle consists of beaten egg whites folded into the liquid mixture to create the air in the souffle. This is more like a light cake batter or a genoise sponge cake. Except this one is savory instead of sweet.

While interesting, this seems like a bit of work for something that probably doesn't have much taste. I didn't see any seasoning other than salt and sugar.

Where's the butter? You must have butter with corn.

We bought 10 ears of fresh white corn from a local farmer. Tonight I'm making a savory southern corn puddding.

vw: SESSEME if I do say so myself.; 9/3/09, 9:17 AM