Southern Spoon Bread
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
cups |
2% low-fat milk |
|
1 1/2 |
cups |
yellow cornmeal |
|
3 |
teaspoons |
sugar |
|
1/2 |
teaspoon |
salt |
|
1/2 |
teaspoon |
baking powder |
|
2 |
tablespoons |
unsalted butter |
|
3 |
whole |
eggs -- separate out yolks |
|
1/8 |
teaspoon |
cayenne pepper |
|
1/4 |
teaspoon |
cream of tartar |
|
1 |
cup |
low sodium cheddar cheese -- shredded |
|
1 |
cup |
corn |
|
vegetable oil spray |
|
Heat oven to 350°F. In a large saucepan heat 3 cups of the milk until bubbles form around side of pan. Combine cornmeal, sugar, salt, and remaining cup of milk until smooth. Add cornmeal mixture to hot milk stirring constantly until it comes to a boil. Reduce heat and continue stirring constantly until mixture becomes thick. Remove from heat. Stir in baking powder and butter. Add the egg yolks one at a time while stirring constantly. Beat egg whites with cream of tartar until stiff peaks form. Add corn and cheese to cornmeal mixture and beat until incorporated. Add 1/4 of egg whites to cornmeal mixture and fold until blended. Add rest of egg whites and fold gently until blended. Spray a 2 1/2 quart baking dish and add mixture to it. Bake uncovered for 40 to 45 minutes or until golden brown. Serve immediately. Notes: If using frozen corn defrost the corn before using. You can use canned corn but frozen will taste better. The dish will deflate when taken from oven. Dish out with a spoon. Makes 8 servings |
Per Serving: 288 Calories; 12g Fat (38.4% calories from fat); 13g Protein; 32g Carbohydrate; 2g Dietary Fiber; 111mg Cholesterol; 258mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. |