2 c Milk
3/4 c Yellow cornmeal
1 tb Sugar
1/2 ts Baking powder
1/2 ts Salt
4 Eggs; separated
1 c Frozen corn kernels; thawed
Preheat oven to 350F. Generously butter 10-cup souffle dish. Bring milk
almost to boil in heavy medium saucepan over medium heat. Gradually whisk
in cornmeal and stir until very thick, about 2 minutes. Remove from heat.
Whisk in sugar, baking powder and salt. Season with pepper. Add egg yolks
and corn and blend well. Beat egg whites in large bowl until stiff but not
dry. Fold whites into cornmeal mixture.
Transfer batter to prepared dish. Bake until spoon bread is just firm in
center, about 40 minutes. Serve.
Serves 6.
Yields
1 servings