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
Preheat oven to 375 degrees F. Coat a 1-quart souffle dish with cooking spray; sprinkle with 2 teaspoons cornmeal, and set aside.
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.
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.
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 degrees F for 1 hour or until puffy and browned. Serve immediately.
Serving size: 1 cup
Recipe reprinted by permission of Cooking Light magazine. All rights reserved.