cheesy spoon bread |
3/4 cup instant nonfat dry milk |
1/2 cup yellow corn meal |
2 cups water |
1 1/4 cups (5 ounces) shredded cheddar cheese, divided |
3 large eggs, separated |
2 tablespoons margarine or butter |
1/4 teaspoon baking powder |
preheat oven to 375° f. grease 1 1/2-quart casserole dish. |
combine dry milk and corn meal in large saucepan. stir in water. cook, stirring constantly, until mixture comes to a boil and thickens. remove from heat. stir in 3/4 cup cheese, egg yolks, margarine and baking powder. |
beat egg whites in small mixer bowl until stiff peaks form. fold into corn meal mixture lightly but thoroughly. pour into prepared dish. sprinkle with remaining cheese. |
bake for 30 to 35 minutes or until top is golden and filling is set. serve warm. |
