Yield: 1 servings
|¾ cup||Yellow cornmeal|
|½ teaspoon||Baking powder|
|4 \N||Eggs; separated|
|1 cup||Frozen corn kernels; thawed|
Preheat oven to 350F. Generously butter 10-cup souffle dish. Bring milk almost to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal and stir until very thick, about 2 minutes. Remove from heat.
Whisk in sugar, baking powder and salt. Season with pepper. Add egg yolks and corn and blend well. Beat egg whites in large bowl until stiff but not dry. Fold whites into cornmeal mixture.
Transfer batter to prepared dish. Bake until spoon bread is just firm in center, about 40 minutes. Serve.
Bon Appetit December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.