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Cheesy Corn Spoon Bread

Yield 8 Servings

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

Nutrition Information

  • calories 265
  • fat 13 g
  • satfat 8 g
  • protein 12 g
  • carbohydrate 26 g
  • fiber 2 g
  • cholesterol 142 mg
  • sodium 751 mg

How to Make It

  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.