1/2 cup (2 ounces) shredded Vermont sharp cheddar cheese
How to Make It
Preheat oven to 375°.
Coat a 1-quart soufflé 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° for 1 hour or until puffy and browned. Serve immediately.
Very easy and absolutely delicious. My only change was to add 1/2 tsp. of dry mustard and 1/2 tsp. of white pepper--and to use sharp cheddar for extra flavor. Served this for dinner with some ham slices and the turnip greens with chipotle vinagrette.
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