Fresh Corn Spoonbread
Yield
8 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
milk
lowfat |
|
| 1 | cup |
buttermilk
|
|
| 1 | cup |
cornmeal
|
|
| 1 | cup |
corn
fresh, uncooked |
|
| ¼ | cup |
butter
or margarine |
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
baking soda
|
|
| 3 | large |
eggs
separated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
milk
lowfat |
|
| 237 | ml |
buttermilk
|
|
| 237 | ml |
cornmeal
|
|
| 237 | ml |
corn
fresh, uncooked |
|
| 59 | ml |
butter
or margarine |
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
baking soda
|
|
| 3 | large |
eggs
separated |
|
Directions
Preheat oven to 350?F.
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.
