Total Time
1hr 25mins
Prep 20 mins
Cook 1 hr 5 mins

From BHG.

Ingredients Nutrition

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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