Corn and Leek Spoon Bread

19 May

Paired with some spring greens, this corn and leek spoon bread made a light and delicious dinner.  Though this spoon bread could be punched up a bit by substituting heavy cream for plain Greek yogurt and water and stirring in some cheese, this was a really healthful and delicious alternative to more cholesterol-heavy spoon breads and soufflés.

Corn and Leek Spoon Bread

Adapted from Mayo Clinic

1/2 cup plain Greek yogurt

1 cup very hot water

1 tbs. olive oil

2 leeks, cleaned and thinly sliced, whites and tender green parts only

1 cup vegetable stock

2 tsp. honey

1/2 cup cornmeal

3/4 cup frozen corn kernels, defrosted

2 tsp. fresh thyme

1/2 tsp. baking powder

Pinch kosher salt

2 egg whites

1 tbs. Parmesan cheese

Non-stick cooking spray

Preheat the oven to 375º.

Spray a 1.5 quart soufflé dish or casserole with non-stick cooking spray.

Whisk together plain Greek yogurt and hot water until combined.  Heat olive oil over medium heat.  Add leeks and sauté 5-6 minutes until tender.  Add plain Greek yogurt/water mixture, stock, and honey.  Heat until very hot but not boiling.  While constantly whisking, slowly add the cornmeal.  Cook about five minutes, frequently whisking, until mixture is thickened.  Transfer to a large bowl.  Add corn, thyme, baking powder, and salt and stir to combine.

In a large bowl using an electric mixture, beat egg whites until stiff peaks form.  Gently whisk about 1/3 of the egg whites into the cornmeal mixture.  Fold the remaining egg whites into the batter, mixing until just incorporated.

Pour the batter into the prepared soufflé dish or casserole and sprinkle with the cheese.  Bake until puffed and lightly golden brown, about 35 minutes.  Let sit about five minutes before serving.

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