Jalapeno-Jack Spoon Bread |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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From BHG. Ingredients:
3 egg whites |
2 cups milk |
1 1/2 cups yellow cornmeal |
2 cups shredded monterey jack pepper cheese, divided |
1 (14 3/4 ounce) can cream-style corn |
1/3 cup finely chopped red bell pepper |
3 egg yolks |
1/2 teaspoon salt |
salsa |
sour cream |
Directions:
1. Let egg whites stand at room temperature for 20 minutes.
2. Meanwhile, combine the milk and cornmeal in a large saucepan.
3. 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.
4. 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.
5. In a mixing bowl, beat egg whites using an electric mixer on high speed until stiff peaks form.
6. Stir 1/3 of egg white mixture into cornmeal mixture.
7. Gently fold remaining egg whites into cornmeal mixture.
8. Spoon mixture into a greased 2-quart casserole (dish will be full).
9. Bake, covered, in a preheated 350° oven for 45-50 minutes or until a knife comes out clean.
10. Top with remaining cheese.
11. Cool on a wire rack for 20 minutes before serving; serve with salsa and sour cream, if desired.
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