Cheesy Spoon Bread
[size=-1]Yield:[/size] [size=-1]6 servings[/size]
[font=Arial,Helvetica][size=-1]3/4 cup [/size][/font][font=Arial,Helvetica][size=-1]NESTLÉ® CARNATION® Nonfat Dry Milk[/size][/font]
[font=Arial,Helvetica][size=-1]1/2 cup [/size][/font][font=Arial,Helvetica][size=-1]Yellow Corn Meal[/size][/font]
[font=Arial,Helvetica][size=-1]2 cups [/size][/font][font=Arial,Helvetica][size=-1]water[/size][/font]
[font=Arial,Helvetica][size=-1]1 1/4 cups [/size][/font][font=Arial,Helvetica][size=-1](5 ounces) shredded cheddar cheese, divided[/size][/font]
[font=Arial,Helvetica][size=-1]3 [/size][/font][font=Arial,Helvetica][size=-1]large eggs, separated[/size][/font]
[font=Arial,Helvetica][size=-1]2 tbsp [/size][/font][font=Arial,Helvetica][size=-1]margarine or butter[/size][/font]
[font=Arial,Helvetica][size=-1]1/4 tsp [/size][/font][font=Arial,Helvetica][size=-1]baking powder[/size][/font]
[font=Arial,Helvetica][size=-1]Procedures[/size][/font]
[font=Arial,Helvetica]1[/font][font=Arial,Helvetica]PREHEAT oven to 375° F. Grease 1½-quart casserole dish.[/font]
[font=Arial,Helvetica]2[/font][font=Arial,Helvetica]COMBINE dry milk and corn meal in large saucepan. Stir in water. Cook, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Stir in 3/4 cup cheese, egg yolks, margarine and baking powder.[/font]
[font=Arial,Helvetica]3[/font][font=Arial,Helvetica]BEAT egg whites in small mixer bowl until stiff peaks form. Fold into corn meal mixture lightly but thoroughly. Pour into prepared dish. Sprinkle with remaining cheese[/font]
[font=Arial,Helvetica].[/font][font=Arial,Helvetica]4[/font][font=Arial,Helvetica]BAKE for 30 to 35 minutes or until top is golden and filling is set. Serve warm.[/font]
[size=-1]Yield:[/size] [size=-1]6 servings[/size]
[font=Arial,Helvetica][size=-1]3/4 cup [/size][/font][font=Arial,Helvetica][size=-1]NESTLÉ® CARNATION® Nonfat Dry Milk[/size][/font]
[font=Arial,Helvetica][size=-1]1/2 cup [/size][/font][font=Arial,Helvetica][size=-1]Yellow Corn Meal[/size][/font]
[font=Arial,Helvetica][size=-1]2 cups [/size][/font][font=Arial,Helvetica][size=-1]water[/size][/font]
[font=Arial,Helvetica][size=-1]1 1/4 cups [/size][/font][font=Arial,Helvetica][size=-1](5 ounces) shredded cheddar cheese, divided[/size][/font]
[font=Arial,Helvetica][size=-1]3 [/size][/font][font=Arial,Helvetica][size=-1]large eggs, separated[/size][/font]
[font=Arial,Helvetica][size=-1]2 tbsp [/size][/font][font=Arial,Helvetica][size=-1]margarine or butter[/size][/font]
[font=Arial,Helvetica][size=-1]1/4 tsp [/size][/font][font=Arial,Helvetica][size=-1]baking powder[/size][/font]
[font=Arial,Helvetica][size=-1]Procedures[/size][/font]
[font=Arial,Helvetica]1[/font][font=Arial,Helvetica]PREHEAT oven to 375° F. Grease 1½-quart casserole dish.[/font]
[font=Arial,Helvetica]2[/font][font=Arial,Helvetica]COMBINE dry milk and corn meal in large saucepan. Stir in water. Cook, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Stir in 3/4 cup cheese, egg yolks, margarine and baking powder.[/font]
[font=Arial,Helvetica]3[/font][font=Arial,Helvetica]BEAT egg whites in small mixer bowl until stiff peaks form. Fold into corn meal mixture lightly but thoroughly. Pour into prepared dish. Sprinkle with remaining cheese[/font]
[font=Arial,Helvetica].[/font][font=Arial,Helvetica]4[/font][font=Arial,Helvetica]BAKE for 30 to 35 minutes or until top is golden and filling is set. Serve warm.[/font]