MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fresh Corn Spoon Bread
 Categories: Breads
      Yield: 6 Servings
 
      2 c  Whole milk
    1/3 c  Yellow corn meal
  1 1/2 c  Fresh corn kernels
      1 tb Unsalted butter
      1 ts Salt
      4 lg Eggs; separated
 
  Celebrate the arrival of summer's corn, here softly set in a spoon
  bread.
  
  Preheat oven to 425°F/218°C.
  
  Bring milk, corn meal, corn kernels, butter, and salt to a boil in
  a 3 qt heavy saucepan over moderately high heat, stirring
  frequently, and simmer, stirring constantly, until thickened, 3 to
  4 minutes. Remove from heat and cool 5 minutes, stirring
  occasionally, then whisk in yolks.
  
  Beat whites and a pinch of salt with an electric mixer at medium
  speed just until soft peaks form. Whisk 1/4th of whites into
  corn meal mixture in pan to lighten, then fold in remaining whites
  gently but thoroughly. Spread mix evenly in a buttered 9-1/2"
  deep-dish glass pie plate or 1-1/2 qt shallow casserole dish and
  bake in middle of oven until puffed and golden, 15 to 20 minutes.
  
  Serve immediately. Like a soufflé, spoon bread collapses
  quickly.
  
  Recipe by Ruth Cousineau
  
  Recipe FROM: Gourmet Magazine, Jul 2002
  
  Formatted by: Dave Drum, Jun 24, 2008
  
  Uncle Dirty Dave's Archives
 
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