This flavorful spoon bread is similar to a cornmeal pudding.
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2 cups milk
1 cup yellow cornmeal
2 tablespoons Land O Lakes® Butter, softened
1 teaspoon baking powder
12 teaspoon salt
3 large Land O Lakes® Eggs, separated
1 (11-ounce) can whole kernel corn with red and green peppers, drained
1 tablespoon chopped jalapeño chile pepper
STEP 1
Heat oven to 350°F.
STEP 2
Combine 1 1/2 cups milk and cornmeal in 3-quart saucepan. Cook over medium heat, stirring constantly, 5-7 minutes or until all milk is absorbed and mixture is thickened.
STEP 3
Remove from heat. Add butter, baking powder and salt; mix well. Beat in remaining milk and egg yolks with whisk until smooth. Stir in corn and jalapeño chile.
STEP 4
Beat egg whites in bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir into cornmeal mixture until no lumps remain.
STEP 5
Pour mixture carefully into 2-quart greased casserole dish. Bake 50-55 minutes or until golden brown and top springs back when touched lightly in center.
- Substitute gluten-free baking powder when making this recipe gluten-free.
- Learn about gluten-free baking.
