Gluten Free Spoonbread (Cornbread) with Leeks and Corn

from – Connie Kupchunos

Ingredients:

Unsalted butter, for baking dish
3 lg. eggs, separated
2 1/2 c. milk
1/2 tsp. cayenne pepper
1 tsp. kosher or sea salt
1 c. yellow cornmeal, preferably stone-ground (I used regular Quaker Cornmeal; it was fine)
2 tsp. baking powder
1 c. corn, preferably shaved from cob (I used canned corn)
2 leeks, white and pale green parts, halved lengthwise, sliced, and washed well (use 1 if very large)

Method:

Preheat oven to 400.  Butter a 2 1/2 qt. casserole dish.  Lightly beat egg yolks in medium bowl; set aside.

In a large saucepan over medium heat, cover and bring 2 c. of the milk, cayenne pepper, and salt to a boil.  Sprinkle the cornmeal into the liquid, stirring constantly, and cook until thick and smooth, about 3 minutes.  Stir in remaining 1/2 c. milk, baking powder, and egg yolks.

In a large mixing bowl, beat the egg whites until stiff.  Stir one large spoonful into the cornmeal mixture to lighten it, then gently fold in the remaining egg whites. Pour half the batter into the prepared dish. Sprinkle on the leeks and corn kernels. Cover with the remaining batter.

Bake until set and golden brown, about 35-40 minutes; serve immediately.  Serves 8.