If cornbread and a soufflé had a baby, this would be it! It’s thought to have Native American origins and is sometimes called Awendaw or Owendaw after the Lowcountry South Carolina region that was home to the Sewee tribe.
Whatever you call it, you will also call it ‘delicious!’
Ingredients
- ¾ cup cornmeal
- ½ – 1 tsp salt
- 2 cups milk (2%)
- 3 Tbsp unsalted butter, melted
- 4 eggs, separated
- ½ cup cooked corn kernels
- Butter, for greasing pan and also serving
Directions
- Preheat oven to 325° and grease a 1½ quart or 8” x 8” baking dish.
- Heat milk on the stove, hot but not yet boiling. Add cornmeal and cook 3-5 minutes until it thickens. Remove from heat and add butter, salt and corn kernels. Let cool.
- Beat egg whites and yolks in two separate bowls, making sure whites are stiff.
- When cornmeal mixture has cooled, add egg yolks. Fold in egg whites with a spatula. Pour mixture into prepared baking dish and bake until brown on top and center is cooked, about 45 minutes.
- Serve hot with additional butter.