Can anyone share their tried and tested Corn spoonbread or souffle recipe.
1 med. leek, rinsed & thinly sliced
Â½ cup chopped red-bell pepper
1 oz. butter
16 fl. oz. whole milk
1Â½ cups yellow cornmeal
3 beaten egg yolks
1 cup creamed cottage cheese
1 cup shredded Provolone (or Swiss)
8-oz. can cream-style corn
Â½ tsp salt
3 egg whites
In large saucepan, cook leek & pepper in butter for about 4 minutes.
Combine milk & cornmeal; add to pan. Cook, stirring, until mixture is very thick and pulls from sides of pan. Remove from heat.
In bowl, combine yolks, both types of cheese, corn, and salt. Stir into saucepan.
Beat egg whites to stiff, but not dry, peaks. Fold into cheese/corn mixture. Spoon into greased 2-quart casserole. Bake at 350Â° for about 50 minutes, or until blade of knife comes out clean from center.