Vermont-Cheddar Spoon Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
cooking spray |
1/2 cup plus 2 teaspoons cornmeal, divided |
1 1/2 cups fat-free milk |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 large egg yolk, lightly beaten |
2 large egg whites |
1/2 cup (2 ounces) shredded vermont sharp cheddar cheese |
Directions:
1. Preheat oven to 375°.
2. Coat a 1-quart soufflé dish with cooking spray; sprinkle with 2 teaspoons cornmeal, and set aside.
3. Combine 1/2 cup cornmeal, milk, salt, and black pepper in a medium saucepan, and cook over medium heat 5 minutes or until thick, stirring constantly. Remove from heat.
4. Gradually stir 1/2 cup hot cornmeal mixture into egg yolk, and add to remaining cornmeal mixture, stirring constantly. Pour into a large bowl; cool completely.
5. Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg whites and cheese into cornmeal mixture. Spoon batter into prepared dish. Bake at 375° for 1 hour or until puffy and browned. Serve immediately.
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