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Breads and Pizzas


Spoon Bread with Corn


1½ cups water
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.