Corn Spoonbread With Goat Cheese and Chives - Ellie Krieger
Whipping egg whites and then folding them into the rest of the ingredients makes this corn spoonbread souffle-like.
Ingredients
- 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
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