CCB Corn Spoon Bread

Ingredients

• 2 cups milk
• ¹⁄₃ cup yellow cornmeal
• 1 tbsp CCB Dip Mix
• 2 cups fresh or frozen corn niblets
• 1 tbsp butter
• Sea Salt, to taste
• 4 large eggs, separated

Preparation

1. Preheat oven to 425° F (220° C).
2. Combine first 6 ingredients in Multipurpose Pot - 8 cup and bring to a boil over high heat. Reduce heat and simmer for 5 minutes, stirring constantly, until thick.
3. Remove from heat and stir in egg yolks, one at a time, mixing well between additions.
4. Using an electric mixer, beat egg whites (add a pinch of Sea Salt) until soft peaks form when beaters are lifted.
5. Stir one quarter of beaten whites into cornmeal mixture, then gently fold in remaining whites until no streaks remain. Turn into a small buttered casserole dish or deep dish pie plate.
6. Bake for 15 - 20 minutes, until puffy and golden. Serve immediately.