2 tb Butter; soft
1 tb Flour; or 1 tb. freshly
;grated parmesan cheese
1 1/2 c Corn kernels; fresh from 3
;ears of corn, or 1 1/2 cups
;thoroughly defrosted frozen
;corn kernels
1 1/2 c Yellow cornmeal
2/3 c Milk
1/4 c Olive oil
1 tb Olive oil
1 1/2 c Munster cheese; freshly
;grated
1 ts Salt
1/2 c Onions; coarsely chopped
3 Egg; whites
3 Egg; yolks
Preheat the oven to 400 degrees F. With a pastry brush coat the bottom and
sides of an 8 1/2 or 9 inch square shallow baking dish with 1 tablespoon of
the soft butter, then scatter 1 tablespoon of flour or grated parmesan over
the bottom of the dish. Tip the dish from side to side to spread the flour
or cheese evenly 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. Discard any
pulp left in the mill.) In a large bowl, combine the pureed corn,
cornmeal, milk, 1/4 cup olive oil, grated Munster cheese and salt, and mix
thoroughly. NOTE — if a spicy effect is desired, add Cayanne pepper to
taste.
In a heavy 8 to 10 inch skillet, heat the remaining tablespoon of oil over
moderate heat. Add the onions and cook, stirring frequently, for 4 or 5
minutes, or until they are soft and transparent but not brown. With a
rubber spatula, scrape the onions into the corn and cornmeal mixture. Beat
the egg whites with a whisk or a rotary or electric beater until they are
firm enough to form unwavering peaks on the beater when it is lifted out of
the bowl. Beat the egg yolks in a separate bowl until they are thick and
lemon colored, then fold them into the egg whites. Gently but thoroughly
fold the combined eggs into the corn mixture, then pour it into the
prepared baking dish. Dot the top with the remaining 1 tablespoon of soft
butter. Bake in the middle of the oven for 45 minutes.
Yields
6 Servings
