Turkey and Corn Spoonbread
Discover this vintage spoonbread recipe! Heartier than a soufflé but lighter than a casserole, this classic corn-based dish makes a comforting main course or side for lunch or supper.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Hand mixer
- Baking dish
- Saucepan
- Whisk
- Mixing bowl
- Oven
- Stove
- Spatula
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 2 cups turkey or chicken stock
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon crumbled dried sage
- 3/4 cup cornmeal
- 2 tablespoons (1/4 stick) butter
- 4 eggs, separated
- 1 cup finely diced turkey
- 1 cup fresh or frozen corn
- 1 cup shredded cheddar cheese
- 2 scallions, finely chopped
- 1 teaspoon baking powder
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