Cheese Infused Corn Spoon Bread

If you were playing the game "what does not belong in this picture?"  I suppose it would be the pen. I have such a classy kitchen!   Anyway,  per my Fig Glazed Pork Tenderloin post,  I mentioned that this recipe is similar to my Dixie Spoon Bread recipe.  The two big differences are that I used fresh corn, and cheese.  I had a lb of left over Jack cheese, so I used that.  Regular,  light cheddar, or Swiss would also be good choices.  Don't be alarmed if after taking these out of the oven, they suddenly sink in the middle.  

Makes 2 pie plates



1 tablespoon butter
2 cups fat free milk
1 1/2 cups fresh cooked corn
2/3 cup cornmeal
1 cup shredded cheese
4 egg whites
1  1/2 cup flour

• Mix together all ingredients
• Spray 2 pie plates with cooking spray
• Bake at 350 degrees for 20+ minutes (or until a toothpick inserted in the middle comes out clean)
• Serve warm with melted butter on top

-Queenie Cuisine