Recipe: Fresh Corn Spoonbread

Fresh Corn Spoonbread
rec.food.cooking/Z Pegasus (1995)
Yield: 8 servings
Adapted from: Corn: Meals and More by Olwen Wodler.

1 1/2 cups lowfat milk
1 cup buttermilk
1 cup cornmeal
1 cup fresh uncooked corn kernels
1/4 cup butter or margarine
1 tbsp sugar
1/2 tsp baking soda
3 large eggs, separated

TO VARY THE FLAVOR
a little sauteed onion
1 cup grated Swiss cheese
some fresh herbs

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

Preheat oven to 350 F. and grease a 1 1/2 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.