Red Pepper Spoon Bread
|Chicken stock/Low sodium chicken broth||1 1⁄2 Cup (24 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Unsalted butter||4 Teaspoon|
|Sweet red pepper||1 Medium, cored seeded and chopped|
|Yellow onion||1 Small, chopped|
|Corn kernels||1 Cup (16 tbs) (Fresh/Frozen, Thawed)|
|Eggs||2 Large, separated|
|Egg whites||4 Large|
|Baking powder||2 Teaspoon|
1 Preheat the oven to 350°F. Butter a 1 -quart flameproof baking dish. In a medium-size saucepan, stir together the stock, milk, sugar, salt, and cornmeal, then bring to a boil over moderate heat. Add 2 teaspoons of the butterand cook the mixture over low heat, whisking occasionally, for 5 minutes. Transfer to a large bowl and stir in the ground red pepper and nutmeg.
2 In a 9-inch nonstick skillet, cook the sweet red pepper and onion in the remaining 2 teaspoons of butter over moderate heat for 3 minutes or until softened, stirring occasionally; add the corn and cook the mixture, stirring, 1 minute more. Stir into the commeal mixture. In a small bowl, whisk the eggyolks with the baking powder, then stir them into the cornmeal mixture.
3 In a perfectly clean large bowl, beat the egg whites with an electric mixer set on high speed until stiff but not dry. Stir 14 of the whites into the commeal mixture, then gently fold in the rest. Pour the mixture into the prepared baking dish and bake for 40 minutes or until puffed, then broil 4 inches from the heat for 1 to 2 minutes or until golden brown.