Cheese Spoon Bread

• 2 1/2 c. milk
• 1 c. yellow cornmeal
• 2 Tbsp. melted butter
• 1 tsp. baking powder
• 1 tsp. salt
• 4 oz. grated sharp Cheddar cheese
• 4 eggs, separated
• 1/4 tsp. cream of tartar
• pinch of salt

1. Preheat oven to 375u0b0.
2. Grease a 2-quart souffle dish.
3. Warm milk over medium-low heat until hot.
4. Do not boil.
5. Gradually add cornmeal, stirring constantly.
6. Blend in melted butter, baking powder and salt.
7. Cook until very smooth and thick.
8. Stir in cheese.
9. Beat yolks in a bowl until light.
10. Gradually stir yolks into cornmeal mixture.
11. Beat egg whites with cream of tartar and salt in a large bowl until stiff.
12. Fold into cornmeal and then pour into prepared souffle dish.
13. Bake until puffed and brown, about 40 minutes.
14. Serve immediately.

milk, yellow cornmeal, butter, baking powder, salt, grated sharp, eggs, cream of tartar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765998 (may not work)