Vermont Cheddar Cheese Bread

  • ½ c. Shredded Sharp Cheddar
  • ½ c. Milk
  • 1/8 tsp. Black Pepper
  • ¼ tsp. Salt
  • ½ c. plus 2 tbs. Cornmeal, divided
  • 1 Large Egg Yolk
  • 2 Large Egg Whites
  • Cooking Spray
Preheat oven to 375º F. Coat 1 quart baking dish with cooking spray and sprinkle with 2 teaspoons of cornmeal. Set aside. Combine ½ cup of cornmeal, milk, salt, and black pepper in medium saucepan, and cook over low heat for 5 minutes or until thick. Remove from heat. Gradually stir ½ cup hot cornmeal mixture into egg yolk. Add the remaining cornmeal mixture and stir. Pour into a larger bowl to cool. Beat egg white at high speed with mixer until stiff peaks are formed. Fold egg whites and cheese into cornmeal mixture. Spoon into baking dish and bake for one hour or until browned. Serve immediately. SERVES 4