| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Barbara1 |
1 |
servings |
INGREDIENTS
| 5 1/2 |
c |
Corn kernels |
|
|
Milk |
| 6 |
tb |
Butter; softened |
| 2 |
|
Eggs; separated |
| 1/2 |
c |
Whipping cream |
| 1 1/2 |
c |
Yellow cornmeal |
| 1 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 1 1/2 |
ts |
Salt |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
Puree corn in food processor. Combine corn puree and enough milk to
make 1 and 1/4 cups liquid. Set aside. In a large bowl, combine
butter and egg yolks; beat until smooth. Add corn liquid and whipping
cream. Combine cornmeal, flour, baking powder and sugar. Add to corn
mixture and blend. Beat egg whites until stiff peaks form. Gently
fold into cornmeal mixture. Heat cast iron skillet or baking dish in
375 degree oven. Pour batter into greased skillet or dish (vegetable
spray works well to grease). Bake at 375 degrees for 25 minutes.
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