Corn Spoonbread with Swiss Chard and Caramelized Onions

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Corn Spoonbread with Swiss Chard and Caramelized Onions

(NC) - This creamy, cornmeal-based savoury side, popular in Virginia, Maryland and Kentucky, is an excellent accompaniment to poultry. The sweetness of corn and sweet onions balances the heat of the jalapeno peppers to make a remarkable and memorable side for any Thanksgiving gathering.
printfriendly pdf button   Corn Spoonbread with Swiss Chard and Caramelized Onions   RecipesNow.com
question mark icon dc 24x24   Corn Spoonbread with Swiss Chard and Caramelized Onions   RecipesNow.com

Corn Spoonbread with Swiss Chard and Caramelized Onions

(NC) - This creamy, cornmeal-based savoury side, popular in Virginia, Maryland and Kentucky, is an excellent accompaniment to poultry. The sweetness of corn and sweet onions balances the heat of the jalapeno peppers to make a remarkable and memorable side for any Thanksgiving gathering.
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Makes
Units
Ingredients
Makes
Units
Ingredients
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Instructions
  1. Preheat oven to 375 F (190 C).
  2. Melt butter in large skillet over medium heat. Add onion and cook, stirring occasionally, for 15 minutes or until soft. Stir in garlic and sprinkle with sugar. Increase heat to medium-high and cook, stirring, for 5 minutes or until onions are golden. Stir in vinegar and jalapenos; cook for 1 minute. Stir in Swiss chard and corn. Cook until heated through. Season with salt and pepper. Cool slightly.
  3. Batter:
  4. Grease an 8-cup (2 L) baking or casserole dish. Combine milk, cornmeal, salt and pepper in a medium saucepan set over medium-high heat. Bring to a boil, stirring constantly with a wooden spoon. Cook for 2 to 3 minutes or until thick. Transfer to a large bowl and stir in cooled onion mixture and melted butter. Stirring quickly, add egg yolks, one at a time. Cool to room temperature.
  5. Beat egg whites in a clean, non-reactive bowl until stiff peaks form. Gently fold the egg whites into the cornmeal mixture in two additions. Gently spread the batter into the prepared baking dish. Bake for 30 to 40 minutes or until puffed and golden. Serve immediately.
Notes

Tip: Use collard greens as a substituted for Swiss chard. Source: www.gosouthfresh.com

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