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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This a great custard-like corn bread that can take the place of a stuffing. Ingredients:
4 cups milk |
1 1/4 cups cornmeal |
1 1/2 teaspoons salt |
1 cup sweet corn |
1/3 cup chopped green onions |
1/4 cup unsalted butter, cubed |
3 eggs, separated |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2- inch glass baking dish.
2. Whisk milk, cornmeal, and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
3. Transfer cornmeal to a large bowl. Stir in corn, green onions, and butter. Add the egg yolks one at a time, stirring after each one.
4. Beat the egg whites until stiff peaks form. Fold half of the egg white mixture into the warm cornmeal to lighten it; fold in remaining egg whites. Spread the batter evenly in the prepared pan.
5. Bake in preheated oven until light, puffed and golden brown, about 30 minutes. Serve immediately.
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