Corn Spoonbread with Goat Cheese and Chives
- 2 c low fat milk (1%)
- 1 1/2 c fresh or frozen corn kernels (from 2 ears)
- 2/3 c yellow corn meal
- 3 ounces soft goat cheese (chevre;1/2 cup)
- 1/4 t salt
- 3 T finely chopped chives
- 2 large eggs, separated in whites and yolks
- 1/4 t cream of tartar
1. Preheat the oven to 375 degrees. Use cooking oil spray to grease a 2-quart souffle dish or high sided baking dish.
2. Combine the milk and the corn in a medium saucepan over medium high heat. Bring just to a boil, stirring constantly, then reduce the heat to medium, and gradually stir in the cornmeal.
3. Cook, stirring often, for about 2 minutes or until the mixture thickens to a dough like consistency. Remove from the heat.
4. Sir in the cheese and salt until evenly distributed (the white should disappear). Transfer to a mixing bowl; let cool for 15 minutes, then whisk in the chives and eggs yolks until well incorporated.
5. Combine the egg whites and cream of tartar in the bowl of a stand mixer or use a handheld electric mixer; beat on medium low speed until foamy, then increase the speed to medium high, and beat for about 2 minutes, until soft peaks form.
6. Fold a third of the beaten egg whites into the cornmeal to loosen it a bit, then gently fold in the remaining egg whites just until no trace of white is left. Transfer to baking dish; bake for 40 to 45 minutes, until slightly puffed, golden brown on top and just set.
7. Serve warm, alongside roasted or grilled meat or poultry.