This a great custard-like corn bread that can take the place of a stuffing.
Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2- inch glass baking dish.
Whisk milk, cornmeal, and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
Transfer cornmeal to a large bowl. Stir in corn, green onions, and butter. Add the egg yolks one at a time, stirring after each one.
Beat the egg whites until stiff peaks form. Fold half of the egg white mixture into the warm cornmeal to lighten it; fold in remaining egg whites. Spread the batter evenly in the prepared pan.
Bake in preheated oven until light, puffed and golden brown, about 30 minutes. Serve immediately.
Per Serving: 226 calories; protein 8.6g; carbohydrates 24.7g; fat 10.9g; cholesterol 94.8mg; sodium 581.5mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.