Red Pepper Spoon Bread
rec,food.recipes/Carol Reu/1999
Servings: 6

1 1/2 cups low sodium chicken broth
1 1/2 cups skim milk
1 tablespoon sugar
1/2 teaspoon salt
1 cup cornmeal
4 teaspoons unsalted butter
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
3/4 cup sweet red pepper -- finely chopped
1/2 cup yellow onion -- finely chopped
1 cup frozen corn kernels -- thawed
2 large eggs -- separated
4 large egg whites
2 teaspoons baking powder

Preheat oven to 350. Spray a 1 quart baking dish with cooking spray.

In a medium size saucepan, stir together the broth, milk, sugar, salt and cornmeal, then bring to a boil over moderate heat. Add 2 tsp of the butter and cook the mixture over low heat, whisking occasionally, for 5 minutes. Transfer to a large bowl and stir in the cayenne pepper and nutmeg.

In a nonstick skillet, cook the sweet red pepper and onion in the remaining 2 tsp of butter over moderate heat for 3 minutes or until softened, stirring occasionally; add the corn and cook the mixture, stirring, 1 minute more. Stir into the cornmeal mixture.

In a small bowl, whisk the egg yolks with the baking powder, then stir them into the cornmeal mixture.

Beat the egg whites until stiff but not dry. Stir 1/4 of the whites into cornmeal mixture, then gently fold in the rest.

Pour the mixture into the prepared baking dish and bake for 40 minutes or until puffed, then broil 4-inches from the heat for 1 to 2 minutes or until golden brown. Serve at once directly from the dish.

NOTES: Serve with a green salad for a light lunch or dinner.