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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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When we were in Gettysburg PA last summer, we had the most wonderful spoon bread at the Farnsworth House Restaurant. I haven't tried this recipe yet, but I'm hoping it's just as good! This comes from Lean and Luscious and Meatless. Ingredients:
3/4 cup yellow cornmeal, plus |
2 tablespoons yellow cornmeal |
1/4 teaspoon salt |
1 1/2 cups evaporated skim milk |
2 tablespoons margarine |
4 egg whites |
1 teaspoon sugar |
1 teaspoon baking powder |
1 1/2 cups canned corn, drained |
Directions:
1. Preheat oven to 375 degrees.
2. Oil a 1-3/4 quart baking dish.
3. Combine cornmeal and salt in a medium saucepan.
4. Gradually stir in milk, making a smooth mixture.
5. Cook over medium heat, stirring constantly, until mixture is thick, about 5 minutes.
6. Remove from heat.
7. Stir in margarine, 2 of the egg whites, sugar, baking powder, and corn.
8. Mix well.
9. In a small, deep bowl, beat remaining egg whites on high speed of an electric mixer until stiff.
10. Fold into cornmeal mixture, gently but thoroughly.
11. Spoon mixture into prepared pan.
12. Bake, uncovered, 40 minutes, until mixture is set and top begins to brown.
13. Serve right away.
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