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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Great quick bread for weekend mornings-guests or not. You can add some chopped canned chili peppers or minced jalapeno if you like it a little spicier. Ingredients:
2 cups milk |
3/4 cup yellow cornmeal |
1 tsp. salt |
2 tbsp. butter |
2 tbsp. minced red bell pepper |
1 17oz. can whole kernel corn, drained |
1 cup shredded cheddar cheese |
4 eggs, separated |
Directions:
1. Scald milk in medium saucepan; stir in cornmeal, salt and butter. When butter is melted reduce heat. Add red pepper, corn, cheese, and egg yolks, stirring until cheese is melted. Remove from heat.
2. Beat egg whites until stiff and fold into corn mixture. Pour into a well-greased 11 x7 x 1 1/2 inch baking pan.
3. Bake in a 350ºF oven for 45 minutes.
4. Serve warm with melted butter or maple syrup.
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