I love to cook. A lot. Give me a couple of ingredients and turn me loose in my closet-sized kitchen. I will whip something up. I often post a lot of my creations on my Facebook page and I get a lot of requests for recipes. So, I figured I might as well add recipes to my blog. I’m looking forward to sharing even more of my love for food with this new addition.
For my first recipe blog…
Gluten-Free Corn Spoon Bread
Servings: 6-8
Time: Prep 20 minutes; Bake 35 minutes
Ingredients:
- 3 eggs, separated
- 1-1/2 cups milk (I used unsweetened almond milk)
- 3/4 cup cornmeal
- 3/4 teaspoon salt
- 1 can (14-3/4 oz) cream-style corn
- 2 tablespoons butter, softened
- 3/4 teaspoons baking powder
Directions:
In a large mixing bowl, beat egg whites until stiff peaks form. Set aside
In another mixing bowl, beat egg yolks. Set aside.
In a saucepan, bring milk to a boil. Whisk in cornmeal and salt. Reduce heat. Cook and stir for one minute or until thickened. Remove from the heat.
Stir in the corn, butter, and baking powder.
Stir in egg yolks.
Fold in egg whites.
Transfer to a greased 11-in x 7-in x 2-in baking dish.
Bake, uncovered, at 350° for 30-35 minutes or just until set.
Serve immediately with a spoon.
