Fresh corn spoon bread - country living

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
3 tablespoons Fresh bread crumbs
3 Ears fresh corn, scraped (1 1/2 C)
⅓ cup Yellow cornmeal
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
2 cups Hot milk
1 Green onion, finely chopped (2 T)
2 Large eggs, separated
2 teaspoons Sugar

Directions

1. Butter bottom and sides of 1½-quart ovenproof souffle or deep casserole dish with 1 T butter; dust lightly with bread crumbs.

2. In 2-quart saucepan, combine corn, cornmeal, salt, and pepper; stir in hot milk. Cook, stirring constantly, over medium heat, until mixture comes to a boil and thickens.

3. In small skillet, melt remaining 2 tablespoons butter. Add green onion and saute until just softened-5 minutes. Add onion and butter to the cornmeal mixture.

4. In medium-size bowl, beat egg yolks until light. Stir 2 T hot corn- meal mixture into yolks; stir yolk mixture into remaining cornmeal mixture until well combined. (The spoon bread may be made ahead to this point, covered, and refrigerated, and carefully reheated to lukewarm before adding egg whites.) 5. Heat oven to 325'F. In medium-size bowl, combine egg whites and sugar; beat until stiff but not dry. Stir large spoonful of egg whites into cornmeal mixture to lighten it; then fold remaining whites into mixture. Pour spoon-bread mixture into prepared dish; place dish inside larger pan and add hot water to a depth of 1 inch up side of dish. Bake 45 to 60 minutes, or until knife inserted in center comes out clean. Serve spoon bread immediately.

Country Living/Dec/91 Scanned & fixed by DP and GG

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