2 cups milk
3/4 cups corn meal
1 cup buttermilk
1 cup cooked corn (roast the corn whole, then cool and cut off the cob) or cooked sweet potato
1/4 cup butter, melted (you may also use oil or bacon fat)
3 eggs, separated
2 tablespoons fresh sage, chopped
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon sugar
1 pinch of black pepper or smoked paprika
8 ounces Sharp Crowley cheese, grated
Heat the 2 cups of milk until just starting to simmer and add the corn meal, mix thoroughly and turn off the heat. Mix together the buttermilk, melted butter (or oil), 3 egg yolks, cooked corn (or sweet potato) and sage in a mixing bowl and add the cornmeal mix to it, mix thoroughly. Mix the salt, baking powder, sugar and pepper together. Mix these dry ingredients into the batter. Beat the egg whites until they hold stiff peaks and fold this along with half of the Crowley cheese into the batter.
Pour the batter into an 8 or 9 inch cast iron skillet or square baking pan, and top with the remaining cheese.
Bake in a 375 degrees oven for 35-40 minutes. The spoon bread will rise as it cooks and fall as it cools.
Submitted by David B.