SWEET CORN SPOONBREAD

By SUZANNE-3

Ingredients

• 1 CUP CORNMEAL
• 2 3/4 CUPS WHOLE MILK
• 4 tbs butter
• 2 cups corn kernels
• 1 tsp salt
• 3 eggs separated ( whites beat stiff)
• 1/4 tsp cream of tartar
• 1 tsp sugar

Preparation

Step 1

- Adjust overn rack to middle position & heat oven to 400o Grease 1 1/2 qt souffle dish. Whisk cornmean & 2/3 cup milk in bowl till combined set aside.

- Melt butter brown corn kernals about 3 mins. Stir in remaining milk, sugar salt and bring to boil. Remove from heat and cover let mixture steep 15 min

- Tranfer warm corn mixture to blender or food processor, puree until smooth. Return corn mixture to pot & bring to boil. Reduce heat to low and add cornmeal mixture, whisking constantly until thickened, 2-3 mins. Tranfer to bowl & cool about 20 mins.Once mixture is cool rm temp whisk in yolks until combined

- With electric mixer on med-low speed beat egg whites & cream of tartar until frothy about 1 min. Increase spead to med-high until stiff peaks form about 3 min. Whisk 1/3 of whites into corn mixture then gently fold in remaining whites with whisk till combined.

- Scrape mixture into souffle dish. Reduce oven to350 bake until golden brown about 45 min