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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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From Cooking Light Magazine. The recipe states that because it's so moist, this resembles spoon bread or corn pudding much more than it does traditional American corn bread. Ingredients:
cooking spray |
2 tablespoons fresh parmesan cheese, grated |
1 tablespoon butter |
1 tablespoon vegetable oil |
1 cup onion, chopped |
1/3 cup green bell pepper, chopped |
2 cups fresh corn kernels, divided (about 4 ears) |
1/2 cup 1% low fat cottage cheese |
1 1/2 cups yellow cornmeal |
3/4 cup sharp cheddar cheese, shredded |
1/2 cup nonfat milk |
1 teaspoon salt |
1/2 teaspoon black pepper |
4 large egg whites |
1/2 teaspoon cream of tartar |
Directions:
1. Preheat oven to 400 degrees. Coat a 9-inch round cake pan with cooking spray. Sprinkle with parmesan cheese and set aside.
2. Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper, cook 5 minutes or until soft. Place onion mixture in a food processor. Add 1 1/2 cups corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally. Place pureed mixture in a large bowl. Stir in remaining 1/2 cup corn, cornmeal, cheddar cheese, milk, salt and black pepper.
3. Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon into prepared pan.
4. Bake at 400 degrees for 30 minutes or until a wooden pick inserted in center comes out clean (cover loosely with foil if it becomes too brown). Cool in pan 10 minutes on a wire rack. Place a plate upside down on top of bread, invert onto plate. Cut into wedges.
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