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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve with a green salad for a light lunch or dinner. Ingredients:
1 1/2 cups low sodium chicken broth |
1 1/2 cups skim milk |
1 tablespoon sugar |
1/2 teaspoon salt |
1 cup cornmeal |
4 teaspoons unsalted butter |
1/8 teaspoon cayenne pepper |
1/8 teaspoon nutmeg |
3/4 cup sweet red pepper, finely chopped |
1/2 cup yellow onion, finely chopped |
1 cup frozen corn kernels, thawed |
2 large eggs, separated |
4 large egg whites |
2 teaspoons baking powder |
Directions:
1. Preheat oven to 350.
2. Spray a 1 quart baking dish with cooking spray.
3. In a medium size saucepan, stir together the broth, milk, sugar, salt and cornmeal, then bring to a boil over moderate heat. Add 2 tsp of the butter and cook the mixture over low heat, whisking occasionally, for 5 minutes.
4. Transfer to a large bowl and stir in the cayenne pepper and nutmeg.
5. In a nonstick skillet, cook the sweet red pepper and onion in the remaining 2 tsp of butter over moderate heat for 3 minutes or until softened, stirring occasionally; add the corn and cook the mixture, stirring, 1 minute more. Stir into the cornmeal mixture. In a small bowl, whisk the egg yolks with the baking powder, then stir them into the cornmeal mixture. Beat the egg whites until stiff but not dry.
6. Stir 1/4 of the whites into cornmeal mixture, then gently fold in the rest. Pour the mixture into the prepared baking dish and bake for 40 minutes or until puffed, then broil 4 from the heat for 1 to 2 minutes or until golden brown.
7. Serve at once directly from the dish.
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