Corn Spoon Bread - ▲

Corn Spoon Bread

I am happy to share this recipe with all of you. Sue Gale served this dish to Janet and me and it was, as Sue says, "Delish!" Sue got it from Weight Watchers® and that alone would normally make me steer clear of it. But the fact is this dish is really tasty. Score one for the health nuts, um, er, I mean health conscious folks!

This dish is different from the fine corn pudding Marie used to make for Thanksgiving dinners, but it is in a class by itself, as it has less goo and a whole lot of tasty substance. You want to try it as a side dish on a cold day.

Ingredients: (six servings, a bit less than one cup each)

2 cups fat free evaporated milk

1 tbsp. sugar

1 cup cornmeal

1 tsp. salt

1/8th tsp. cayenne pepper

2 large eggs plus one egg white

½ tsp. baking powder

¾ cup canned corn

2 oz. ham, chopped (the recipe calls for turkey ham … Nah!)

Directions:

Preheat the oven to 375ºF.

Coat a medium size soufflé dish with Pam®.

Heat the milk and sugar in a saucepan on medium heat until the mixture is steaming.

Remove the pan from the heat and whisk in the cornmeal.

Return the saucepan to the heat and cook, stirring, until the mixture is very thick.

Whisk the salt, pepper, eggs and baking powder in a medium large bowl.

Gradually whisk in the cornmeal mixture.

Stir in the corn and the ham.

Spoon the mixture into the soufflé dish and bake it until it is puffed up and browned, about 45 minutes.

Serve immediately.