Spoon Bread with Corn
1 cup white cornmeal
½ teaspoon salt
2 Tablespoons butter
2 teaspoons baking powder
1 cup plain nonfat yogurt
2 eggs, separated
1 can (7 ounces) whole kernel golden sweet corn, undrained
Preheat oven to 375° F.
Grease 1-quart souffle dish or 8-inch square baking pan.
Bring water to a boil in medium saucepan. Slowly stir in cornmeal and salt. Cook 1 to 2 minutes or until mixture becomes very thick, stirring constantly. Remove from heat; stir in butter. Gradually beat in baking powder, yogurt, and 2 egg yolks. Stir in undrained corn.
In small bowl, beat 2 egg whites until stiff. Fold into cornmeal mixture. Pour batter into greashed dish. Sprinkle top with additional cornmeal, if desired.
Bake at 375° F for 40 to 50 minutes or until knife inserted near center comes out clean.
Makes 8 servings.