Fresh Corn Spoonbread

• 1 1/2 cups milk lowfat
• 1 cup buttermilk
• 1 cup cornmeal
• 1 cup corn fresh, uncooked
• 1/4 cup butter or margarine
• 1 tablespoon sugar
• 1/2 teaspoon baking soda
• 3 large eggs separated

1. Preheat oven to 350?F.
2. and grease a 1 1/2 quart casserole.
3. Heat milk and buttermilk until just boiling; add cornmeal in a thin stream, stirring until mixture is thick and smooth.
4. Remove from heat and stir in kernels, butter, sugar and baking soda.
5. Beat egg yolks and stir into mixture.
6. Beat eggs whites until stiff and gently fold into batter.
7. Pour into casserole and bake 45 minutes.
8. Spoonbread will be puffed and golden brown.
9. Serve immediately.

milk, buttermilk, cornmeal, corn fresh, butter, sugar, baking soda, eggs

Taken from recipeland.com/recipe/v/fresh-corn-spoonbread-35276 (may not work)