Local and Seasonal Recipes, Menus and More
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INGREDIENTS 6 cups 1% milk 4 ears silver queen corn, cut off the cob 2 cups finely ground corn meal 2 tablespoons unsalted butter 6 eggs, separated 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 teaspoon raw sugar 1/4 teaspoon nutmeg 1/4 teaspoon cayenne pepper |
DIRECTIONS Bring milk and corn to a boil, whisk in corn meal and cook until very thick, stirring constantly. Remove from heat, add butter, seasonings, eggs yolks and beat well. Beat egg whites to a soft peak. Mix 1/2 the egg whites into corn meal mixture, stirring thoroughly. Fold in the remaining beaten whites, handling the mixture carefully to retain the fluffiness. Place in buttered pan, smooth the top and cook for 45 minutes at 350 degrees. Serve warm. It’s good with a cup of shredded cheddar added along with the egg yolks but do not top with cheese—it won’t cook through! |
