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Sweet Corn And Hazelnut Spoon Bread Recipe
|Hazelnuts||1⁄4 Cup (4 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Fresh corn kernels||2 Cup (32 tbs), divided (About 4 Ears)|
|2% low fat milk||1 1⁄4 Cup (20 tbs)|
|Margarine||2 Tablespoon, melted|
|Baking powder||2 Teaspoon|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 2875 Calories from Fat 642
% Daily Value*
Total Fat 66 g101.9%
Saturated Fat 8.9 g44.5%
Trans Fat 0 g
Cholesterol 390.3 mg
Sodium 2182.4 mg90.9%
Total Carbohydrates 454 g151.3%
Dietary Fiber 88 g352.1%
Sugars 27.5 g
Protein 93 g185.3%
Vitamin A 40.3% Vitamin C 3.7%
Calcium 124.1% Iron 49.8%
*Based on a 2000 Calorie diet
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.