Categories: Corn, Breads 
      Yield: 8 servings 
  
  1 1/2 c  Lowfat milk 
      1 c  Buttermilk 
      1 c  Cornmeal 
      1 c  Fresh uncooked corn kernels 
    1/4 c  Butter or margarine 
      1 T  Sugar 
    1/2 t  Baking soda 
      3 lg Eggs, separated 
 
-----------------------------TO VARY THE FLAVOR----------------------------- 
           A little sauteed onion 
      1 c  Grated Swiss cheese 
           Some fresh herbs 
  
  Adapted from "Corn: Meals and More" by Olwen Wodler. 
   
  This souffle type of preparation must be served directly from the 
  oven. 
   
  Preheat oven to 350ÜF. and grease a 1 1/2 quart casserole. Heat milk 
  and buttermilk until just boiling; add cornmeal in a thin stream, 
  stirring until mixture is thick and smooth. Remove from heat and stir 
  in kernels, butter, sugar and baking soda. Beat egg yolks and stir 
  into mixture. Beat eggs whites until stiff and gently fold into 
  batter. Pour into casserole and bake 45 minutes. Spoonbread will be 
  puffed and golden brown. Serve immediately.