4 servings (serving size: 1 cup)

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

EllenDeller's Review

June 12, 2009
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.