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Vermont-Cheddar Spoon Bread

Yield 4 servings (serving size: 1 cup)

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

Nutrition Information

  • calories 183
  • caloriesfromfat 32 %
  • fat 6.6 g
  • satfat 3.6 g
  • monofat 2 g
  • polyfat 0.5 g
  • protein 10.6 g
  • carbohydrate 19.4 g
  • fiber 1 g
  • cholesterol 71 mg
  • iron 1.1 mg
  • sodium 311 mg
  • calcium 223 mg

How to Make It

  1. Preheat oven to 375°.

  2. Coat a 1-quart soufflé dish with cooking spray; sprinkle with 2 teaspoons cornmeal, and set aside.

  3. 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.

  4. 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.

  5. 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.