Vermont-Cheddar Spoon Bread Recipe

RECIPE 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



RECIPE METHOD


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.