Jalapeno-Jack Spoon Bread
Ingredients
- 3 egg whites
- 2 cups milk
- 1 12 cups yellow cornmeal
- 2 cups monterey jack pepper cheese, shredded, divided
- 1 can (14 3/4 ounce) cream-style corn
- 13 cup red bell pepper, finely chopped
- 3 egg yolks
- 12 teaspoon salt
- salsa
- sour cream
Directions
Let egg whites stand at room temperature for 20 minutes.Meanwhile, combine the milk and cornmeal in a large saucepan.
Cook, stirring constantly, over medium heat for 5 minutes or until mixture is very thick and pulls away from the side of the pan; remove from heat.
In a bowl, combine 1 1/2 cups cheese, corn, bell pepper, egg yolks, and salt; stir this mixture into the cornmeal mixture; set aside.
In a mixing bowl, beat egg whites using an electric mixer on high speed until stiff peaks form.
Stir 1/3 of egg white mixture into cornmeal mixture.
Gently fold remaining egg whites into cornmeal mixture.
Spoon mixture into a greased 2-quart casserole (dish will be full).
Bake, covered, in a preheated 350 oven for 45-50 minutes or until a knife comes out clean.
Top with remaining cheese.
Cool on a wire rack for 20 minutes before serving; serve with salsa and sour cream, if desired.