Monday 24 February 2014

Southern Corn Casserole

First of all, let me start by giving many apologies for not blogging recently! Life has gotten quite busy and is always throwing me new twists and turns. Sometimes things get neglected but hopefully I will be back with enough inspiration to keep everyone’s interests up!

This is a recipe for corn casserole, ever heard of it? It’s a southern thing similar to cornbread but much more moist. I took inspiration from several recipes for this one. I was craving cornbread but one with much more of a light almost soufflĂ© type feel. I dove right in and tried my hand at it without a recipe and I think it came out brilliantly. The great thing about this recipe is that it was made completely with your waist in mind. It’s a very low calorie dish with about 150 calories a portion. Give it a try! It makes an absolutely lovely accompaniment to roasted meats, buffalo wings, and I also split it in half and put it under the grill and served it with a poached egg on top for breakfast. Really delicious! This makes 8 servings. Enjoy!

You can use any type of cheese you want.
100g yellow cornmeal (or polenta if you have it)
100g plain flour
20g silver spoon half spoon (if using regular sugar use 40g)
160g tinned sweetcorn drained (frozen will work if thawed)
1 400g tin of Green Giant cream style corn
½ c chopped onion
2 chillies – green or red for colour
3 egg whites whipped slightly
150g fat free natural yogurt
100g grated light cheddar
1 tsp. baking powder
½ tsp. baking soda
½ tsp salt
½ tsp. garlic powder
Spray oil.

To start:
Preheat oven to 180C or about 375F
First things first, in a non-stick pan, spray with a few sprays of oil and warm it up.
Dice the onion and chillies and get them in the pan to soften. You don’t have to do this step but it takes the crunch off of the veg.

Moist light little bites.
For the batter:
In a bowl sift together the cornmeal, flour, baking soda, baking powder, garlic powder, and salt.
In another bowl, whisk three egg whites gently to get some air in them about 1-2 mins.
Add the creamed corn, tinned sweetcorn, and yogurt.
Gently whip up and add the dry ingredients a little at a time.
Add a little more than half the cheese and mix up, saving some for the top.
When all combined add the onions and peppers.

To bake:
Spray a square or rectangle pan with spray oil.
Pour the batter in and spread evenly throughout.
Sprinkle on the remaining cheese.
Place in a hot oven for about 45mins to 1hr. Check with a toothpick for doneness.

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