1 cup yellow cornmeal
1 Â½ cups boiling water
4 tsp. butter
2 cups fresh, uncooked corn kernels, preferably white
Â½ cup finely chopped sun dried tomatoes (not oil packed)
Â½ cup fresh spinach, coarsely chopped
1 tsp. chopped fresh thyme
1 clove garlic, crushed
Â½ tsp. salt
Â½ tsp. fresh ground black pepper
2 egg yolks, beaten well
5 egg whites, beaten to a soft peak
1 Tbsp. grated parmesan cheese
Preheat oven to 350*. Spray a 9 inch square baking dish with nonstick spray.
In a large mixing bowl, mix cornmeal, boiling water, and 1 tablespoon butter. Let stand 5 minutes. Add corn, sun dried tomatoes, spinach, garlic, salt, pepper, and egg yolks, and mix well. Fold in beaten egg whites. Pour mixture into baking dish. Dot top with remaining butter and sprinkle with parmesan cheese. Bake 40 minutes or until golden brown and knife inserted into middle of bread comes out clean.