The best delicious Fresh Corn Spoonbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fresh Corn Spoonbread recipe today!
Hello my friends, this Fresh Corn Spoonbread recipe will not disappoint, I promise! Made with simple ingredients, our Fresh Corn Spoonbread is amazingly delicious, and addictive, everyone will be asking for more Fresh Corn Spoonbread.
What Makes This Fresh Corn Spoonbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fresh Corn Spoonbread.
Ready to make this Fresh Corn Spoonbread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/2 c Lowfat milk
1 c Buttermilk
1 c Cornmeal
1 c Fresh uncooked corn kernels
1/4 c Butter or margarine
1 tb Sugar
1/2 ts Baking soda
3 lg Eggs, separated
-TO VARY THE FLAVOR-
A little sauteed onion
1 c Grated Swiss cheese
Some fresh herbs
Adapted from “Corn: Meals and More” by Olwen Wodler.
This souffle type of preparation must be served directly from the
oven.
Preheat oven to 350F. 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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Yields
8 Servings
Leave a Reply