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Indiana Farm Fresh-Corn Spoon Bread




Source of Recipe


Oprah Magazine






List of Ingredients



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






Instructions



1. Preheat the oven to 375 degrees. Grease a shallow 2 quart baking dish and set aside. Place the cornmeal in a large bowl. Pour the boiling water over the cornmeal and allow it to cool slightly.
   
2. Meanwhile, in a medium-size skillet, heat 1 T of the butter over medium-high heat. Add the onion, bell peppers, garlic and jalapeno, and cook until tender, about 5 minutes. Remove the pan from the heat and stir in the corn and chopped tomato.
   
3. Add the remaining 1 T of butter to the cornmeal mixture. Whisk in the egg yolks one at a time, then add the buttermilk, baking powder, baking soda, salt and sugar. Fold the vegetables into the cornmeal mixture.
   
4. In a small bowl, beat the egg whites, using a mixer at high speed, until peaks form that are stiff but not dry. With a rubber spatula, fold the beaten egg whites into the cornmeal mixture, half at a time. Fold in 1/4 cup of the Parmesan cheese. Spoon the mixture into the greased dish and sprinkle with the remaining Parmesan.
   
5. Bake 30 to 35 minutes or until the top is golden brown.
   






Final Comments


Makes 10 servings