Jalapeno-Jack Spoon Bread

• 3 egg whites
• 2 cups milk
• 1 12 cups yellow cornmeal
• 2 cups shredded monterey jack pepper cheese, divided
• 1 (14 3/4 ounce) can cream-style corn
• 13 cup finely chopped red bell pepper
• 3 egg yolks
• 12 teaspoon salt
• salsa
• sour cream

1. Let egg whites stand at room temperature for 20 minutes.
2. Meanwhile, combine the milk and cornmeal in a large saucepan.
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. 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. In a mixing bowl, beat egg whites using an electric mixer on high speed until stiff peaks form.
6. Stir 1/3 of egg white mixture into cornmeal mixture.
7. Gently fold remaining egg whites into cornmeal mixture.
8. Spoon mixture into a greased 2-quart casserole (dish will be full).
9. Bake, covered, in a preheated 350 oven for 45-50 minutes or until a knife comes out clean.
10. Top with remaining cheese.
11. Cool on a wire rack for 20 minutes before serving; serve with salsa and sour cream, if desired.

egg whites, milk, yellow cornmeal, shredded monterey jack pepper cheese, creamstyle, red bell pepper, egg yolks, salt, salsa, sour cream

Taken from www.food.com/recipe/jalapeno-jack-spoon-bread-155791 (may not work)