Recipe: Corn Kernel Spoon Bread (using canned cream-style corn)

CORN KERNEL SPOON BREAD

1 1/4 cups milk
3/4 cup white cornmeal
3/4 teaspoon salt
2 tablespoons butter
1 (17 ounce) can yellow creamed corn
3/4 teaspoon baking powder
3 egg yolks, beaten until thick
3 egg whites, beaten into stiff peaks

Preheat the oven to 375 degrees F. Grease a 2-quart baking dish.

Heat the milk in a saucepan over low heat until bubbles form around the edge. Stir in the cornmeal and salt, and continue to cook over low heat, stirring constantly, until the mixture thickens, about 10 minutes.

Stir in the butter and corn, then the baking powder. Stir in the yolks and fold in the whites. Pour into the prepared dish.

Bake until puffy and golden, about 35 minutes.

Makes 6 servings
Adapted from source: Lee Bailey's Corn by Lee Bailey