Gluten Free Corn Spoon Bread
- 2 tablespoons unsalted butter
- 1/2 small onion, diced small
- 1/2 teaspoon kosher salt
- a few cranks of the pepper mill
- 2 cups low-fat milk
- 2 cups frozen corn kernels, thawed
- 1/2 cup yellow cornmeal
- 2 egg yolks
- 4 large egg whites
1.Preheat the oven to 375F. Butter a 9″ x 6″ or equivalent baking dish and set aside.
2.Heat the butter in a 4-quart saucepan over medium low heat. Cook the onions for 5 – 8 minutes, until soft.
3.Add the salt, pepper, milk, and corn. Heat until very hot but not boiling.
4.Add the cornmeal and whisk constantly until thick. Remove from heat and let cool for 10 minutes.
5.Once cool, transfer to a medium bowl and whisk into the egg yolks.
6.In a separate bowl, beat the egg whites until they reach the soft peak stage.
7.Stir 1/4 of the egg whites directly into the cornmeal mixture.
8.Fold the remaining egg whites into the cornmeal mixture in 2 to 3 additions.
9.Transfer to the prepared baking dish.
10.Bake for 30 – 35 minutes, until the center of the spoon bread is set.
11.Let cool for several minutes before serving.