Rating: 4 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

This a great custard-like corn bread that can take the place of a stuffing.

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Recipe Summary

prep:
45 mins
cook:
30 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2- inch glass baking dish.

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  • Whisk milk, cornmeal, and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.

  • Transfer cornmeal to a large bowl. Stir in corn, green onions, and butter. Add the egg yolks one at a time, stirring after each one.

  • Beat the egg whites until stiff peaks form. Fold half of the egg white mixture into the warm cornmeal to lighten it; fold in remaining egg whites. Spread the batter evenly in the prepared pan.

  • Bake in preheated oven until light, puffed and golden brown, about 30 minutes. Serve immediately.

Cook's Note:

You may use frozen corn, thawed, instead of fresh corn.

Nutrition Facts

226 calories; protein 8.6g; carbohydrates 24.7g; fat 10.9g; cholesterol 94.8mg; sodium 581.5mg. Full Nutrition
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