This flavorful spoon bread is similar to a cornmeal pudding.
| 2 |
|
cups milk |
| 1 |
|
cup yellow cornmeal |
| 2 |
|
tablespoons LAND O LAKES® Butter, softened |
| 1 |
|
teaspoon baking powder |
| 1/2 |
|
teaspoon salt |
| 3 |
|
eggs, separated |
| 1 |
|
(11-ounce) can whole kernel corn with red and green peppers, drained |
| 1 |
|
tablespoon chopped jalapeño chile pepper |
Heat oven to 350°F. Combine
1 1/2 cups milk and cornmeal in 3-quart saucepan. Cook over medium heat, stirring constantly, until all milk is absorbed and mixture is thickened (5 to 7 minutes).
Remove from heat. Add butter, baking powder and salt; mix well. Beat in remaining milk and egg yolks with wire whisk until smooth. Stir in corn and jalapeño chile.
Beat egg whites in small bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir into cornmeal mixture until no lumps remain.
Carefully pour mixture into 2-quart greased casserole dish. Bake for 50 to 55 minutes or until golden brown and top springs back when touched lightly in center.
Recipe Tip
Substitute gluten-free baking powder when making this recipe gluten-free.
Learn about gluten-free baking.
