Jalapeno-Jack Spoon Bread

1. 1

   Let egg whites stand at room temperature for 20 minutes.

2. 2

   Meanwhile, combine the milk and cornmeal in a large saucepan.

3. 3

   Cook, stirring constantly, over medium heat for 5 minutes or until mixture is very thick and pulls away from the side of the pan; remove from heat.

4. 4

   In a bowl, combine 1 1/2 cups cheese, corn, bell pepper, egg yolks, and salt; stir this mixture into the cornmeal mixture; set aside.

5. 5

   In a mixing bowl, beat egg whites using an electric mixer on high speed until stiff peaks form.

6. 6

   Stir 1/3 of egg white mixture into cornmeal mixture.

7. 7

   Gently fold remaining egg whites into cornmeal mixture.

8. 8

   Spoon mixture into a greased 2-quart casserole (dish will be full).

9. 9

   Bake, covered, in a preheated 350 oven for 45-50 minutes or until a knife comes out clean.

10. 10

    Top with remaining cheese.

11. 11

    Cool on a wire rack for 20 minutes before serving; serve with salsa and sour cream, if desired.

* Per serving · 4 servings · Values may vary.