| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Corn, Breads |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Lowfat milk |
| 1 |
c |
Buttermilk |
| 1 |
c |
Cornmeal |
| 1 |
c |
Fresh uncooked corn kernels |
| 1/4 |
c |
Butter or margarine |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Baking soda |
| 3 |
lg |
Eggs, separated |
|
|
A little sauteed onion |
| 1 |
c |
Grated Swiss cheese |
|
|
Some fresh herbs |
INSTRUCTIONS
TO VARY THE FLAVOR
Adapted from "Corn: Meals and More" by Olwen Wodler.
This souffle type of preparation must be served directly from the
oven.
Preheat oven to 350°F. 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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