Fresh Corn Spoon bread
1 1/2 cups of low fat milk
1 cup of buttermilk
1 cup of cornmeal
1 cup of fresh uncooked corn kernels
1/4 cup of butter or margarine
1 tablespoon of sugar
1/2 teaspoon of baking soda
3 large Eggs, separated
To change the flavor!
A little sautéed onion
1 cup of grated Swiss cheese
Some fresh herbs |
Instructions: Adapted from "Corn: Meals and More" by Olwen Wodler. This soufflé type of preparation must be served directly from the oven. Preheat oven to 350ºF. and grease a 1 1/2 quart casserole. Heat milk and buttermilk until just boiling; add cornmeal in a thin stream, stirring until mixture is thick and smooth. Remove from heat and stir in kernels, butter, sugar and baking soda. Beat egg yolks and stir into mixture. Beat eggs whites until stiff and gently fold into batter. Pour into casserole and bake 45 minutes. Spoonbread will be puffed and golden brown. Serve immediately. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. |
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