Fresh Corn Spoonbread
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 T Sugar 1/2 t 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 350 SectionsAbout Us© Quench Magazine |