Corn and Tomato Spoonbread |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Taken from the July/Aug. Ingredients:
nonstick cooking spray, for ramekins |
1/2 cup cornmeal |
2 cups milk |
1 -12 oz.can peaches and cream corn kernel, drained |
salt and pepper |
4 eggs, beaten until thick and airy |
3/4 cup parmesan cheese, freshly grated |
2 tablespoons chopped chives |
2 tomatoes, skinned, seeds removed and diced |
Directions:
1. Preheat oven to 375.
2. Spray 4 6oz. ramekins with non stick spray, add some cornmeal to each and dust all around. Set aside.
3. Whisk milk, corn and cornmeal along with some salt and pepper in a large microwavable bowl and microwave for 5 minutes.
4. Stir and continue to cook another 2 minutes until thickened.
5. Stir some of the hot mixture into the beaten eggs and then combine with the cooked cornmeal along with 1 tablespoons chives and 1/2 cup Parmesan cheese.
6. Divide this mixture among the ramekins, sprinkle with the remaining Parmesan cheese.
7. Bake until puffed and set, about 25 minutes.
8. Mix together the chopped tomatoes, remaining chives and season with salt and pepper to taste.
9. Top the spoonbread with the tomatoes.
|
|