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Ингредиенты
- 2 Tbsp. Butter, soft
- 1 Tbsp. Flour, or possibly 1 tb. freshly grated parmesan cheese
- 1Â 1/2 c. Corn kernels, fresh from 3 ears of corn, or possibly 1 1/2 c. thoroughly defrosted frzn corn kernels
- 1Â 1/2 c. Yellow cornmeal
- 2/3 c. Lowfat milk
- 1/4 c. Extra virgin olive oil
- 1 Tbsp. Extra virgin olive oil
- 1Â 1/2 c. Munster cheese, freshly grated
- 1 tsp Salt
- 1/2 c. Onions, coarsely minced
- 3 x Egg, whites
- 3 x Egg, yolks
Инструкции
- Preheat the oven to 400 degrees F. With a pastry brush coat the bottom and sides of an 8 1/2 or possibly 9 inch square shallow baking dish with 1 Tbsp. of the soft butter, then scatter 1 Tbsp. of flour or possibly grated parmesan over the bottom of the dish. Tip the dish from side to side to spread the flour or possibly cheese proportionately on the buttered surfaces and set the dish aside.
- Place the corn in a food processor and puree at high speed. (To puree the corn by hand, force it through a food mill set over a bowl. Throw away any pulp left in the mill.) In a large bowl, combine the pureed corn, cornmeal, lowfat milk, 1/4 c. extra virgin olive oil, grated Munster cheese and salt, and mix thoroughly. NOTE - if a spicy effect is desired, add in Cayanne pepper to taste.
- In a heavy 8 to 10 inch skillet, heat the remaining Tbsp. of oil over moderate heat. Add in the onions and cook, stirring frequently, for 4 or possibly 5 min, or possibly till they are soft and transparent but not brown. With a rubber spatula, scrape the onions into the corn and cornmeal mix. Beat the egg whites with a whisk or possibly a rotary or possibly electric beater till they are hard sufficient to create unwavering peaks on the beater when it is lifted out of the bowl. Beat the egg yolks in a separate bowl till they are thick and lemon colored, then fold them into the egg whites. Gently but thoroughly fold the combined Large eggs into the corn mix, then pour it into the prepared baking dish. Dot the top with the remaining 1 Tbsp. of soft butter. Bake in the middle of the oven for 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 6 servings | |
| Calories 386 | |
| Calories from Fat 183 | 47% |
| Total Fat 20.64g | 26% |
| Saturated Fat 5.63g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 493mg | 21% |
| Potassium 247mg | 7% |
| Total Carbs 40.57g | 11% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.78g | 3% |
| Protein 10.38g | 17% |
