Fresh corn spoonbread

Yield: 8 servings

Measure Ingredient
1½ cup Lowfat milk
1 cup Buttermilk
1 cup Cornmeal
1 cup Fresh uncooked corn kernels
\N \N A little sauteed onion
1 cup Grated Swiss cheese
¼ cup Butter or margarine
1 tablespoon Sugar
½ teaspoon Baking soda
3 larges Eggs, separated
\N \N Some fresh herbs


Adapted from "Corn: Meals and More" by Olwen Wodler.

This souffle type of preparation must be served directly from the oven.

Preheat oven to 350øF. and grease a 1½ quart casserole. Heat milk and buttermilk until just boiling; add cornmeal in a thin stream, stirring until mixture is thick and smooth. Remove from heat and stir in kernels, butter, sugar and baking soda. Beat egg yolks and stir into mixture. Beat eggs whites until stiff and gently fold into batter. Pour into casserole and bake 45 minutes. Spoonbread will be puffed and golden brown. Serve immediately.

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