Pimiento Cheese Spoon Bread
1/2 cup, plus 2 teaspoons, cornmeal, divided
1 1/2 cups 2% reduced-fat milk
1/4 teaspoon salt
1/8 teaspoon black pepper (I didn't measure; just used a pepper mill and guessed)
3 eggs, separated
3 ounces pimiento cheese (for testing purposes, I used Mrs. Weavers)
Preheat oven to 375F. Coat a 6-cup souffle dish with cooking spray; sprinkle with 2 teaspoons cornmeal. I don't know if I used a "souffle dish" or not, but it worked.
Combine 1/2 cup cornmeal, milk, salt and black pepper in a medium saucepan; cook over medium heat until thick, about 5 minutes, stirring constantly. Remove from heat. Be careful. When it gets thick, it gets thick almost instantly. Don't turn your back on it. It could result in a big mess.
Gradually whisk egg yolks and pimiento cheese into cornmeal mixture. Pour into a large bowl; cool completely. I didn't let mine cool completely because of time. I'm sure the end result would have been lighter and fluffier if I had.
Beat egg whites with a mixer on high speed until stiff peaks form. Gently fold into cornmeal mixture. Spoon batter into prepared dish. Bake 1 hour, or until puffy and browned. Serve immediately. Serves 4. Mine was nice and puffy then collapsed after about 3 minutes out of the oven. I think if I had let it cool before adding the egg whites, this may not have happened. But it was still good!
This is a recipe I clipped from the Sunday paper. I have had it for quite sometime, but finally tried it out last night. It was "uh-wishus" according to my 3-yo son. In fact, we all loved it. It was somewhere between a souffle and cornbread. And no, it doesn't taste like pimiento cheese. Don't let that part scare you. We decided it needed to go in the family cook book. It is a very basic recipe and next time we plan to spice it up a bit with red pepper and/or jalapenos and/or green chilis. A heavy hand of Salt & Spice wouldn't hurt it either.