Gallery

Recipe Summary

prep:
35 mins
bake:
45 mins
total:
1 hr 20 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

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

Nutrition Facts

272 calories; fat 11g; cholesterol 103mg; saturated fat 6g; carbohydrates 38g; insoluble fiber 4g; protein 9g; vitamin a 631.7IU; vitamin c 3mg; sodium 514mg; calcium 191.8mg; iron 1.4mg.
Advertisement