Cheesy Corn Spoon Bread

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

Preparation

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.