Fresh Corn Spoonbread with Sharp Cheddar and Chiles
Servings: 6 Start to finish: 1 hour, 10 minutes (45 active) 2 cups fresh corn kernels 2 cups buttermilk cup fine yellow cornmeal 1 tablespoon unsalted butter 1 teaspoon kosher salt teaspoon cayenne, optional
1 cup of the corn with 1 cup of the buttermilk until smooth. Preheat oven to 425 F. In a medium saucepan stir together the pureed corn with the remaining buttermilk, cornmeal, butter, salt and cayenne, if using, and bring to a boil over medium-high heat, stirring frequently. Reduce the heat and simmer, whisking constantly, 3 minutes. Remove from the heat, stir in the cheese, chilies and the remaining 1 cup corn kernels; let cool while you beat the egg whites. In a bowl with electric beaters beat the whites with a pinch of salt until they are frothy, add the cream of tartar and beat until they form soft peaks. Add the yolks to the cornmeal mixture, whisking constantly. Stir one-fourth of the whites into the cornmeal mixture and then fold in the remaining whites gently until they are just incorporated. Spread the mixture evenly in a buttered shallow 8-inch square baking dish and bake on a rack in the lower third of the oven until set, 20 to 25 minutes. Serve immediately. 4 ounces extra-sharp cheddar cheese, coarsely grated One 4.5 ounce can chopped green chilies, drained 4 large eggs, separated, at room temperature teaspoon cream of tartar Nutrition information per serving: 288 calories; 130 calories from fat; 14 g fat (8 g saturated; 0 g trans fats); 175 mg cholesterol; 709 mg sodium; 26 g carbohydrates; 2 g fiber; 8 g sugar; 14 g protein.