Vermont-Cheddar Spoon Bread

• Cooking spray
• 1/2 cup plus 2 teaspoons cornmeal, divided
• 1 1/2 cups fat-free milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 large egg yolk, lightly beaten
• 2 large egg whites
• 1/2 cup (2 ounces) shredded Vermont sharp cheddar cheese

1. Preheat oven to 375u0b0.
2. Coat a 1-quart souffle dish with cooking spray; sprinkle with 2 teaspoons cornmeal, and set aside.
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. 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. 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 375u0b0 for 1 hour or until puffy and browned. Serve immediately.

cooking spray, cornmeal, milk, salt, black pepper, egg yolk, egg whites, cheddar cheese

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