Vermont-Cheddar Spoon Bread

1. 1

   Preheat oven to 375u00b0.

2. 2

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

3. 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. 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. 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 375u00b0 for 1 hour or until puffy and browned. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.