From Cooking Light Magazine. The recipe states that because it's so moist, this resembles spoon bread or corn pudding much more than it does traditional American corn bread.
- cooking spray
- 2 tablespoons fresh parmesan cheese, grated
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 cup onion, chopped
- 1⁄3 cup green bell pepper, chopped
- 2 cups fresh corn kernels, divided (about 4 ears)
- 1⁄2 cup 1% low fat cottage cheese
- 1 1⁄2 cups yellow cornmeal
- 3⁄4 cup sharp cheddar cheese, shredded
- 1⁄2 cup nonfat milk
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 4 large egg whites
- 1⁄2 teaspoon cream of tartar
- Preheat oven to 400 degrees. Coat a 9-inch round cake pan with cooking spray. Sprinkle with parmesan cheese and set aside.
- Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper, cook 5 minutes or until soft. Place onion mixture in a food processor. Add 1 1/2 cups corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally. Place pureed mixture in a large bowl. Stir in remaining 1/2 cup corn, cornmeal, cheddar cheese, milk, salt and black pepper.
- Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon into prepared pan.
- Bake at 400 degrees for 30 minutes or until a wooden pick inserted in center comes out clean (cover loosely with foil if it becomes too brown). Cool in pan 10 minutes on a wire rack. Place a plate upside down on top of bread, invert onto plate. Cut into wedges.