VERMONT-CHEDDAR SPOON BREAD Cooking spray 2 teaspoons cornmeal 1/2 cup cornmeal 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 Preheat oven to 375°F. Coat a 1-quart soufflé dish with cooking spray; sprinkle with 2 teaspoons cornmeal, and set aside.

Combine 1/2 cup cornmeal, milk, salt and pepper in a medium saucepan, and cook over medium heat 5 minutes or until thick, stirring constantly. Remove mixture from heat.

Gradually stir 1/2 cup hot cornmeal mixture into egg yolk, and add to remaining cornmeal mixture, stirring constantly. Pour the mixture into a large bowl, and cool completely.

Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg whites and cheese into the cornmeal mixture. Spoon batter into the prepared dish. Bake at 375°F for 1 hour or until puffy and browned. Serve immediately.

Serves 4.

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