- 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
- 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
Preheat oven to 375°F. Coat a 2-quart oval baking dish or 9-by-13-inch baking pan with nonstick cooking spray.
Combine milk, salt, white pepper, cayenne, nutmeg and butter in a 4-quart saucepan over medium-high heat. Bring mixture to a boil.
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.
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.
Bake until puffed and golden brown, 30 to 35 minutes. Serve immediately.