Corn spoon bread

By taniaf

per serv: 222 cal

Ingredients

• 2 tbsp butter
• 1/2 small onion, diced
• salt and pepper
• 2 cups milk
• 2 cups frozen corn kernels, thawed
• 1/2 cup yellow cornmeal
• 4 eggs, separated

Preparation

Step 1

Preheat oven to 375. Butter an 8 inch square baking dish. In a medium pot, melt butter over medium. Add onion, season with salt and pepper, cook until soft, 5 minutes. Add milk and corn and cook until hot but not bubbling, 3 minutes. Whisk in cornmeal and cook, whisking constantly until thick, 2 minutes. Remove from heat and let cool 10 minutes. Whisk in egg yolks.
In a large bowl, whisk egg whites until soft peaks form, and fold into corn mixture. Pour into baking dish, bake until browned on top and set in middle, 30-35 minutes. Let cool 5 minutes.