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Spoonbread: Sweet Corn Spoonbread

Source of Recipe

unknown


List of Ingredients

1 cup yellow cornmeal
1 1/2 cups boiling water
4 teaspoons butter
2 cups fresh uncooked corn kernels (white)
1/2 cup finely chopped sundried tomatoes -- not oil packed
1/2 cup fresh spinach, coarse chopped
1 teaspoon chopped fresh thyme
1 clove garlic, crushed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 egg yolks, beaten well
5 egg whties, beaten to a soft peak
1 tablespoon grated Parmesan cheese


Recipe

Preheat oven to 350ºF. Spray a 9 inch square baking dish with nonstick spray. In a large mixing bowl, mix cornmeal, boiling water, and 1 tablespoon butter. Let stand 5 minutes. Add corn, sun dried tomatoes, spinach, garlic, salt, pepper, and egg yolks, and mix well. Fold in beaten egg whites. Pour mixture into baking dish. Dot top with remaining butter and sprinkle with parmesan cheese. Bake 40 minutes or until golden brown and knife inserted into middle of bread comes out clean. Serves 6.