Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Fresh corn spoonbread   Yield: 8 Servings   1 1/2 c Lowfat milk      1 c Buttermilk 1 c Cornmeal      1 c Fresh uncooked corn kernels 1/4 c Butter or margarine      1 tb Sugar 1/2 ts Baking soda      3 lg Eggs separated MMMMM---------------------TO VARY THE FLAVOR-------------------------- A little sauteed onion 1 c Grated Swiss cheese  Some fresh herbs Adapted from "Corn: Meals and More" by Olwen Wodler. This souffle type of preparation must be served directly from the oven. Preheat oven to 350øF. and grease a 1 1/2 quart casserole. Heat milk and buttermilk until just boiling; add cornmeal in a thin stream stirring until mixture is thick and smooth. Remove from heat and stir in kernels butter sugar and baking soda. Beat egg yolks and stir into mixture. Beat eggs whites until stiff and gently fold into batter. Pour into casserole and bake 45 minutes. Spoonbread will be puffed and golden brown. Serve immediately.