Indiana Farm-Fresh-Corn Spoon Bread Recipe

I know Teresa can't really use this one, but others can....Lindy brought it to our super-bowl party and it was light and delicious - like a cross between Nanny's Mexican cornbread and Carolyn's corn casserole.



Indiana Farm-Fresh-Corn Spoon Bread

1/2 c. yellow cornmeal
1 cup boiling water
2 Tbsp. unsalted butter
1/4 c. chopped onion
1/4 c. chopped green and red peppers
2 garlic cloves minced
1 jalapeno seeded and minced (optional)
2 cups fresh corn kernels, cut from the cobs
1 small tomato, peeled and chopped
3 eggs, separated
1/2 c buttermilk
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp. sugar
1/3 c grated Parmesan cheese

1. Preheat oven to 375 deg. Grease shallow 2 qt baking dish. Place cornmeal in a large bowl. Pour the boiling water over the cornmeal and allow it to cool slightly.

2. Sautee the onions and peppers in 1 Tbsp. butter until tender. Remove from heat and stir in corn and tomatoes.

3. Add the remaining 1 Tbsp. butter to cornmeal mixture. Whisk in the egg yolks, buttermilk, baking powder, soda, salt and sugar.

4. In a small bowl, beat the egg whites at high speed until peaks form. With a rubber spatula, fold in the beaten egg whites into the cornmeal mixture, half at a time. Fold in 1/4 c. of the Parmesan cheese. Spoon the mixture into the greased dish and sprinkle with the remaining Parmesan.

5. Bake 30-35 minutes or until the top is golden brown.

Makes ten servings. 132 calories each.