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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Great use of corn meal in a non-traditional method. What starts as usual corn meal ends up like a souffle. Ingredients:
2 cups whole milk |
2 cups chicken stock |
3 tbs. olive oil |
1 tbs. honey |
1 cup stone grnd corn meal (don't chince out, buy the good stuff) |
1 1/4 cups fresh/frozen/canned corn |
1/2 small white onion (can carmelize if desired) |
1 tbs. thyme |
1 teas. baking powder |
1/2 teas. salt |
4 egg whites: whipped to soft peaks |
1 tbls. of parm. cheese |
Directions:
1. Set oven 350, spray baking dish with non-stick spray
2. In saucepan on medium heat combine milk, stock, olive oil, honey and heat until hot, not boiling, reduce to simmer.
3. Add cornmeal and whisk steadily until it thickens.
4. Transfer thickened cornmeal mix to a mixing bowl and fold in corn, onion, thyme, baking powder and salt.
5. In small batches, fold in whipped egg whites. Don't over mix.
6. Pour batter in prepared pan and top with Parm. cheese.
7. Bake until puffed and light brown (approx. 30 min.)
8. For more intimate: pour in to seperate souffle ramikins.
9. For more spice: add chopped hot peppers.
10. For more Sweetness: add more honey
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