Corn and Tomato Spoonbread

Directions

1. 1
   Preheat the oven to 375 degrees F. Generously butter four 6-ounce ramekins and dust with cornmeal; tap out the excess.
2. 2
   Whisk the milk, corn, cornmeal and a pinch of salt in a large microwave-safe bowl and microwave 5 minutes.
3. 3
   Stir and continue to microwave until thick, about 2 more minutes.
4. 4
   Meanwhile, beat the eggs in a bowl with a mixer until thick and airy, about 5 minutes.
5. 5
   Whisk 1/2 cup cheese and 1 tablespoon chives into the hot cornmeal mixture until thick.
6. 6
   Whisk half of the cornmeal mixture into the eggs, then whisk in the remaining cornmeal mixture until smooth.
7. 7
   Divide the batter among the prepared ramekins and sprinkle with the remaining 1/4 cup cheese.
8. 8
   Transfer the ramekins to a baking sheet and bake until puffed and set, 20 to 25 minutes.
9. 9
   Meanwhile, chop the tomatoes and toss with the olive oil, the remaining 1 tablespoon chives, and salt and pepper.
10. 10
    Top the spoonbread with the tomato mixture.
11. 11
    Serve with pickled vegetables.
12. 12
    Per serving: Calories 441; Fat 25 g (Saturated 10 g); Cholesterol 259 mg; Sodium 449 mg; Carbohydrate 33 g; Fiber 3 g; Protein 19 g
13. 13
    Photograph by Antonis Achilleos