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Ingredients

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Directions

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  • Preheat oven to 375 degree F. Lightly coat a 2-1/2-quart casserole with nonstick cooking spray; set aside. In a small saucepan combine the figs and apple juice. Bring just to boiling; remove from heat. Set aside.

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  • In a large saucepan combine the milk, buttermilk, cornmeal, sugar, and salt. Cook and stir over medium heat for 10 to 15 minutes or until very thick and mixture just comes to a boil, stirring often. Remove from heat and stir in corn, butter, and the fig-apple juice mixture.

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  • In a small bowl beat together the egg yolks and baking powder. Gradually stir in 1 cup of the hot cornmeal mixture. Return mixture to the saucepan. In a large mixing bowl beat the egg whites until stiff peaks form. Fold into the corn mixture. Transfer to the prepared dish.

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  • Bake, uncovered, for 45 minutes or until slightly puffed and center appears set. Makes 8 servings.

Nutrition Facts

272 calories; 11 g total fat; 6 g saturated fat; 103 mg cholesterol; 514 mg sodium. 38 g carbohydrates; 4 g fiber; 9 g protein; 632 IU vitamin a; 3 mg vitamin c; 192 mg calcium; 1 mg iron;

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