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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 cups low-fat milk |
1 1/2 teaspoons salt |
1/2 teaspoon white pepper |
1/8 teaspoon cayenne pepper |
1/8 teaspoon ground nutmeg |
3 tablespoons unsalted butter |
1 cup yellow cornmeal |
1 (10 oz.) package frozen corn kernels, thawed |
1 cup shredded mild cheddar or colby |
4 large eggs, separated |
Directions:
1. Preheat oven to 375°F. Coat a 2-quart oval baking dish or 9-by-13-inch baking pan with nonstick cooking spray.
2. Combine milk, salt, white pepper, cayenne, nutmeg and butter in a 4-quart saucepan over medium-high heat. Bring mixture to a boil.
3. Reduce heat to medium and slowly pour in cornmeal, stirring constantly. Cook, stirring often, until very thick, 5 minutes. Remove from heat and cool for 5 minutes, stirring once or twice. Stir in corn, 1/2 cup cheese and egg yolks.
4. Using an electric mixer, beat egg whites until soft peaks form. Gently fold egg whites into cornmeal mixture with a rubber spatula in 2 additions. Pour batter into prepared pan and spread evenly. Sprinkle with remaining cheese.
5. Bake until puffed and golden brown, 30 to 35 minutes. Serve immediately.
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