Corn Spoonbread With Goat Cheese and Chives


Preheat the oven to 375 degrees. Use cooking oil spray to grease a 2-quart souffle dish or high-sided baking dish.

Combine the milk and corn in a medium saucepan over medium-high heat. Bring just to a boil, stirring constantly, then reduce the heat to medium and gradually stir in the cornmeal. Cook, stirring often, for about 2 minutes or until the mixture thickens to a doughlike consistency. Remove from the heat.

Stir in the cheese and salt until evenly distributed (the white should disappear). Transfer to a mixing bowl; let cool for 15 minutes, then whisk in the chives and egg yolks until well incorporated.

Combine the egg whites and cream of tartar in the bowl of a stand mixer or handheld electric mixer; beat on medium-low speed until foamy, then increase the speed to medium-high and beat for about 2 minutes, until soft peaks form.

Fold a third of the beaten egg whites into the cornmeal mixture to loosen it a bit, then gently fold in the remaining egg whites just until no trace of white is left. Transfer to the baking dish; bake for 40 to 45 minutes, until slightly puffed, golden brown on top and just set.


2 cups low-fat milk (1 percent)
1 1/2 cups fresh or frozen corn kernels (from 2 ears)
2/3 cup yellow cornmeal
3 ounces soft goat cheese (chevre; 1/2 cup)
1/4 teaspoon salt
3 tablespoons finely chopped chives
2 large eggs, separated into whites and yolks
1/4 teaspoon cream of tartar 

Serve warm.

Makes 5 1/2 cup servings

Per serving: Calories 170; Total Fat 6g (Saturated Fat 3g); Cholesterol 75mg; Sodium 230mg; Total Carbohydrates 21g; Dietary Fiber 2g; Protein 10g

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