Sweet Corn And Hazelnut Spoon Bread Recipe
Ingredients
| Hazelnuts | 1/4 Cup (16 tbs) | |
| Yellow cornmeal | 1 Cup (16 tbs) | |
| Boiling water | 2 Cup (16 tbs) | |
| Corn kernels | 2 Cup (16 tbs), divided | |
| Milk fat | 1 1/4 Cup (16 tbs) | |
| Margarine | 2 Tablespoon, melted | |
| Sugar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Egg yolks | 2 | |
| Baking powder | 2 Teaspoon | |
| Egg whites | 4 | |
| Vegetable cooking spray | ||
Directions
Preheat oven to 350°.
Place hazelnuts on a baking sheet.
Bake at 350° for 15 minutes, stirring once.
Turn nuts out onto a towel.
Roll up towel; rub off skins.
Place nuts in a food processor; process until ground.
Spoon into a bowl; set aside.
Place cornmeal in a large bowl.
Gradually add boiling water, stirring with a whisk until blended.
Let cornmeal mixture stand for 10 minutes.
Place 1 cup corn and next 5 ingredients in a food processor; process until mixture is smooth, scraping sides of processor bowl once.
Add corn puree mixture to cornmeal mixture.
Stir in hazelnuts, remaining 1 cup corn, and baking powder; set mixture aside.
Beat egg whites at high speed of an electric mixer just until stiff peaks form.
Gently fold egg whites into cornmeal mixture.
Spoon mixture into a 2-quart baking dish coated with cooking spray.
Bake at 350° for 30 minutes or until puffy and lightly browned.
Place hazelnuts on a baking sheet.
Bake at 350° for 15 minutes, stirring once.
Turn nuts out onto a towel.
Roll up towel; rub off skins.
Place nuts in a food processor; process until ground.
Spoon into a bowl; set aside.
Place cornmeal in a large bowl.
Gradually add boiling water, stirring with a whisk until blended.
Let cornmeal mixture stand for 10 minutes.
Place 1 cup corn and next 5 ingredients in a food processor; process until mixture is smooth, scraping sides of processor bowl once.
Add corn puree mixture to cornmeal mixture.
Stir in hazelnuts, remaining 1 cup corn, and baking powder; set mixture aside.
Beat egg whites at high speed of an electric mixer just until stiff peaks form.
Gently fold egg whites into cornmeal mixture.
Spoon mixture into a 2-quart baking dish coated with cooking spray.
Bake at 350° for 30 minutes or until puffy and lightly browned.
Chef
