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Spoon Bread With Corn

chef.rylan's picture
Ingredients
  Water 1 1⁄2 Cup (24 tbs)
  White cornmeal 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Margarine/Butter 2 Tablespoon
  Baking powder 2 Teaspoon
  Plain non fat yogurt 8 Ounce (1 carton)
  Eggs 2 , separated
  Canned whole kernel golden sweet corn 7 Ounce, undrained (1 can, Green Giant Niblets)
Directions

GETTING READY
1. Preheat oven to 375°F.
2. Take either 1-quart souffle dish or 8-inch square baking pan and grease.

MAKING
3. In a medium saucepan boil water.
4. Slowly mix in cornmeal and salt.
5. Cook for 1 to 2 minutes until mixture becomes very thick, stirring constantly.
6. Mix margarine after removing from heat.
7. Beat in baking powder, yogurt and 2 egg yolks.
8. Also, mix undrained corn.
9. Beat 2 egg whites until stiff in a bowl.
10. Fold into cornmeal mixture.
11. On the greased dish pour batter.
12. Sprinkle with additional cornmeal, if desired.
13. Bake at 375°F for 40 to 50 minutes.

SERVING
14. Serve as a snack

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Cook Time: 
50 Minutes
Servings: 
4

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