Country Spoon Bread
Source of Recipe
3 egg whites
2 cups milk
1-1/2 cups yellow cornmeal
3 egg yolks, beaten
1 cup cream-style cottage cheese with chives
3/4 cup shredded Havarti cheese with dill* (3 ounces)
1 8-1/2-ounce can cream-style corn
1/2 teaspoon salt
1. Allow egg whites to stand at room temperature for 20 minutes. Preheat oven to 350 degrees F. In a large saucepan combine milk and cornmeal. Cook over medium heat, stirring constantly until the mixture is very thick and pulls away from the sides of the pan, about 5 minutes. Remove from heat.
2. In a mixing bowl combine egg yolks, cottage cheese, Havarti cheese, corn, and salt. Stir into cornmeal mixture in saucepan.
3. In a medium mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Fold into cornmeal mixture.
4. Spoon mixture into a greased 2-quart casserole. Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 8 side-dish servings.
*Note: You can use 3/4 cup regular Havarti cheese with 1/4 teaspoon dried dillweed stirred in place of the Havarti cheese with dill.