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    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.




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