Corn-Spoon

Good Southern food is hard to beat.  Ribs, greens, anything dealing with pork that’s been cooked forever and desserts are awesome in the South.  This recipe will make use of that can of cream style corn that you bought thinking that it was regular corn. (Don’t admit that you haven’t done this… everyone has).  This is also sometimes called Corn Pudding and sometimes Corn Souffle.  It’s truly a very good thing and I highly recommend it this fall or winter.

Corn-Spoon

3 eggs, separated

1 1/4 cups milk, scalded

3/4 cups cornmeal

3/4 teaspoon salt

2 tablespoons butter or margarine

1 can (17 oz.) cream style corn

3/4 teaspoon baking powder

Grease 2 quart baking dish.  Beat egg whites (at room temperature) til stiff but not dry; beat yolks till thick and lemon colored.  Stir corn meal and salt into scalded milk, beating hard.  Cook a few seconds over low hear, stirring till consistency of thick mush.  Blend in butter and corn, then baking powder.  Fold in yolks, then whites.  Pour into baking dish.  Bake in moderately hot oven (375F) about 35 minutes or till puffy, golden-brown (knife inserted in center comes out clean).  Delicious with butter or gravy – ham or chicken.  Serves 5-6.

 

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