1 tbsp butter 15 mL

1/2 Southern U.S. sweet onion, thinly sliced 1/2

1 clove garlic, minced 1

1 tsp each granulated sugar and white vinegar 5 mL

1 tsp diced Southern U.S. jalapeno pepper 5 mL

2 cups lightly packed Southern U.S. Swiss chard leaves, 500 mL

thinly sliced, stems removed

1 cup Southern U.S. corn kernels 250 mL

1/4 tsp each salt and pepper 1 mL

Batter:

2 cups milk 500 mL

1/2 cup fine cornmeal 125 mL

1/4 tsp each salt and pepper 1 mL

2 tbsp butter, melted 30 mL

4 room temperature eggs, separated 4

Preheat oven to 375?F (190?C). Melt butter in large skillet over medium heat. Add onion and cook, stirring occasionally, for 15 minutes or until soft. Stir in garlic and sprinkle with sugar. Increase heat to medium-high and cook, stirring, for 5 minutes or until onions are golden. Stir in vinegar and jalapenos; cook for 1 minute. Stir in Swiss chard and corn. Cook until heated through. Season with salt and pepper. Cool slightly.

Batter: Grease an 8-cup (2 L) baking or casserole dish. Combine milk, cornmeal, salt and pepper in a medium saucepan set over medium-high heat. Bring to a boil, stirring constantly with a wooden spoon. Cook for 2 to 3 minutes or until thick. Transfer to a large bowl and stir in cooled onion mixture and melted butter. Stirring quickly, add egg yolks, one at a time. Cool to room temperature.

Beat egg whites in a clean, non-reactive bowl until stiff peaks form. Gently fold the egg whites into the cornmeal mixture in two additions. Gently spread the batter into the prepared baking dish. Bake for 30 to 40 minutes or until puffed and golden. Serve immediately.

Serves 6.

Tip: Use collard greens as a substituted for Swiss chard.

Source: www.gosouthfresh.com

- www.newscanada.com

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