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Fresh Corn Spoonbread

Yields:8 servings
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Recipe Cooking TimePreparation15 minutes
Cooking45 minutes
Ready In60 minutes
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Ingredients

1 1/2 cups milk lowfat
1 cup buttermilk
1 cup cornmeal
1 cup corn kernels fresh, uncooked
1/4 cup butter or margarine
1 tablespoon sugar
1/2 teaspoon baking soda
3 large eggs separated

Directions

Preheat oven to 350øF.

and grease a 1 1/2 quart casserole.

Heat milk and buttermilk until just boiling; add cornmeal in a thin stream, stirring until mixture is thick and smooth.

Remove from heat and stir in kernels, butter, sugar and baking soda.

Beat egg yolks and stir into mixture.

Beat eggs whites until stiff and gently fold into batter.

Pour into casserole and bake 45 minutes. Spoonbread will be puffed and golden brown.

Serve immediately.

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Review
tmmyq

Member Review

*****

Rhubarb Something Dessert

Absolutely wonderful!!!!!!!!!!!!!!!