Jalapeno-jack Spoon Bread

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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 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.