Sweet Corn Spoonbread Recipe

6

Ingredients

1 cup. yellow cornmeal
2 cups. boiling water
2 cups. fresh corn kernels (about 4 ears)
1 1/4 cups. 2% milk
2 Tbs. margarine, melted
1 Tbs. sugar
1/2 tsp. salt
2 egg yolks
2 tsp. baking powder
4 egg whites

Preparation

Step 1

Preheat oven to 350*.

Place cornmeal in a large bowl. Gradually add boiling water, stirring with a whisk until blended. Let stand 10 mins.

Place 1 cup corn and next 5 ingredients in a food processor; process until smooth, scraping sides of processor bowl once. Add corn puree' mixture to cornmeal mixture. Stir in remaining 1 cup corn and baking powder; set aside.

Beat egg whites at high speed of a mixer just until stiff peaks form. Gently fold egg whites into cornmeal mixture. Spoon mixture into a 2-quart baking dish coated with cooking spray.

Bake at 350* for 30 mins. or until puffy and lightly browned.