Citified Spoon Bread

Ingredients

• 2 ½ cups milk
• 2 tablespoons butter
• ½ teaspoon salt
• 2 tablespoons snipped fresh chives
• ½ teaspoon dry mustard
• ⅔ cup coarse white cornmeal
• ¼ cup freshly grated Parmesan
• 3 jumbo eggs, separated

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    337 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 15 grams protein; 211 milligrams cholesterol; 523 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to 6 servings

Preparation

1. Heat the oven to 375 degrees. Generously butter a 2-quart souffle dish or shallow casserole.
2. Combine the milk, butter, salt, chives and mustard in a heavy saucepan. Over a medium flame, heat to a simmer. Gradually whisk in the cornmeal, blending until smooth. Slowly bring to a boil, stirring constantly, and cook for 1 minute while stirring. Remove from the heat, stir in the Parmesan and cool completely.
3. In a bowl, beat the egg yolks until light. Stir into the cooled cornmeal mixture. In a separate bowl, beat the egg whites until stiff peaks form. Gently but thoroughly fold the whites into the cornmeal mixture.
4. Spoon the mixture into the prepared dish. Bake for about 45 minutes, until just set. Serve hot, spooned directly from the dish onto the breakfast plate.

1 hour