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1
Preheat oven to 375u00b0F.
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2
Combine milk, sugar, and red pepper flakes, if using, in a medium saucepan over medium-high heat.
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3
When mixture begins to simmer, gradually add cornmeal in a slow steady stream, stirring well with a whisk.
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4
Cool 3 minutes or until thickened and smooth, stirring constantly.
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5
Transfer cornmeal mixture to a large bowl.
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6
Add yolks; stirring with a whisk.
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7
Let mixture stand 10 minutes.
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8
Heat a large nonstick skillet over medium-high heat.
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9
Coat pan with cooking spray.
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10
Add onion and saute 6-10 minutes or until tender.
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11
Add onion and bacon to cornmeal mixture.
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12
Stir cheeses into cornmeal mixture.
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13
Add salt and pepper now.
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14
Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat).
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15
Gradually stir one-third of egg white mixture into cornmeal mixture; gently fold in remaining egg white mixture.
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16
Using a rubber spatula, scrape cornmeal mixture into 1-1/2 quart souffle or deep baking dish coated with cooking spray.
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17
Bake for 50 minutes or until golden brown, and just set in center.
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18
DO NOT KEEP OPENING OVEN.
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19
Serve immediately.
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20
*Garnish with sour cream topped with chives or green onions chopped fine, to keep it savory.
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21
**I know many eat spoon bread with sugar or syrup or sour cream with sugar - whatever one chooses I am sure - it will be delightful.
