Cheesy Corn Spoon Bread

• 3 cups low-fat milk
• 1 1/2 teaspoons salt
• 1/2 teaspoon white pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg
• 3 tablespoons unsalted butter
• 1 cup yellow cornmeal
• 1 (10 oz.) package frozen corn kernels, thawed
• 1 cup shredded mild Cheddar or Colby
• 4 large eggs, separated

1. Preheat oven to 375u0b0F. Coat a 2-quart oval baking dish or 9-by-13-inch baking pan with nonstick cooking spray.
2. Combine milk, salt, white pepper, cayenne, nutmeg and butter in a 4-quart saucepan over medium-high heat. Bring mixture to a boil.
3. Reduce heat to medium and slowly pour in cornmeal, stirring constantly. Cook, stirring often, until very thick, 5 minutes. Remove from heat and cool for 5 minutes, stirring once or twice. Stir in corn, 1/2 cup cheese and egg yolks.
4. Using an electric mixer, beat egg whites until soft peaks form. Gently fold egg whites into cornmeal mixture with a rubber spatula in 2 additions. Pour batter into prepared pan and spread evenly. Sprinkle with remaining cheese.
5. Bake until puffed and golden brown, 30 to 35 minutes. Serve immediately.

lowfat milk, salt, white pepper, cayenne pepper, ground nutmeg, unsalted butter, yellow cornmeal, corn kernels, cheddar, eggs

Taken from www.myrecipes.com/recipe/cheesy-corn-spoon-bread (may not work)