Buttermilk spoonbread

Yield: 4 servings

Measure Ingredient
1 cup Water
1 cup Yellow cornmeal
3 tablespoons Unsalted butter, melted
1 cup Shredded mild Cheddar cheese OR
1 cup Shredded Monterey Jack cheese
Salt to taste
Freshly ground black pepper to taste
1 cup Buttermilk
3 Eggs, separated
1 cup Corn kernels

From "Corn Cookery"

Preheat the oven to 375'F.

In a 2-quart saucepan over moderate heat, bring the water to a boil.

Quickly whisk in the cornmeal, reduce the heat to low and cook, stirring constantly until the mixture is thickened and smooth, about 10 minutes.

Remove the saucepan from the heat. Stir in the butter and cheese and season to taste with salt and black pepper.

Beat in the buttermilk a little at a time, stirring constantly until it is all absorbed.

In a small bowl, beat the egg yolks together. Stir the yolks into the cornmeal mixture.

Stir in the corn kernels.

In another bowl, beat the egg whites until they are stiff but not dry. Fold them into the cornmeal mixture.

Fold the cornmeal mixture into a well-greased 2-quart souffle or baking dish. Bake until golden brown and puffed on top, about 50-55 minutes. Serve at once.

Nutritional analysis per serving: 430 calories; 22⅗ grams fat; (12.7 grams saturated fat; 47 calories from fat); 212 milligrams cholesterol; 294 milligrams sodium.

Submitted By MICHAEL ORCHEKOWSKI On 08-08-95

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