This custard-like corn bread is made from yellow corn meal, butter, milk, eggs and whole kernel corn. Serve in place of stuffing with a Thanksgiving meal.
INGREDIENTS (for 8 servings):
- 4 cups milk
- 1 1/4 cups cornmeal
- 1 1/2 teaspoons salt
- 1 cup whole kernel corn, drained
- 1/3 cup chopped green onions
- 1/4 cup unsalted butter, cubed
- 3 eggs
Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2 inch glass baking dish. Separate the eggs.
Whisk milk, cornmeal and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
Transfer cornmeal to a large bowl. Stir in corn, green onions and butter. Add the egg yolks 1 at a time, stirring after each one.
Beat the egg whites until stiff peaks form. Fold the egg whites into the warm cornmeal mixture in two additions. Spread the batter evenly in the prepared pan.
Bake at 375 degrees F (190 degrees C) until light, puffed and golden brown, about 30 minutes. Serve immediately.