MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Fresh Corn Spoonbread
  Categories: Corn, Breads
       Yield: 8 servings
  
   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
 
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            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 350øF. and grease a 1 1/2 quart casserole. Heat milk
   and buttermilk until just boiling; add cornmeal in a thin stream,
   stirring until mixture is thick and smooth. Remove from heat and stir
   in kernels, butter, sugar and baking soda. Beat egg yolks and stir
   into mixture. Beat eggs whites until stiff and gently fold into
   batter. Pour into casserole and bake 45 minutes. Spoonbread will be
   puffed and golden brown. Serve immediately.
  
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