Cheese Spoon Bread Recipe

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3 eggs
1 cup yellow or white cornmeal
1 Tbsp. salt
2 cup water
2 Tbsp. butter or margarine
1-1/2 cup shredded sharp cheddar cheese
1 cup milk
Dash cayenne pepper
1 Tbsp. baking powder

Separate eggs, placing yolks into small bowl and whites to a medium-sized bowl. Cover whites and yolks; let stand to warm or room temperature.
In medium-sized bowl, combine cornmeal and salt; mix well with fork or spoon. Put 2 cups water and the butter in a medium-sized saucepan. Bring mixture to a boil over high heat; pour into cornmeal mixture, stirring with a wire whisk. Add cheese and stir until melted.

Add milk to cornmeal-cheese mixture; beat with wire whisk until smooth and no lumps of cornmeal remain. Set aside to cool at room temperature. Preheat the oven to 375F. Using solid vegetable shortening, lightly grease the inside of a 2-quart casserole.

By this time the egg whites should be at room temperature. With a portable electric mixer set on high speed, beat egg whites just until stiff peaks hold when beaters are slowly lifted. Using the same beaters, beat egg yolks until thick and light.

Using rubber spatula scraper, fold egg whites, yolks, cayenne and baking powder into cornmeal mixture until ingredients are just combined. Turn into the prepared casserole. Bake 55 to 60 minutes or until golden and puffed. Serve hot with additional butter. Makes 8 servings.

From Chef Suzie Blanchard, The Inn at Meander Plantation

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