1. Preheat oven to 375°F. 2. Combine milk, sugar, and red pepper flakes, if using, in a medium saucepan over medium-high heat. 3. When mixture begins to simmer, gradually add cornmeal in a slow steady stream, stirring well with a whisk. 4. Cool 3 minutes or until thickened and smooth, stirring constantly. 5. Transfer cornmeal mixture to a large bowl. 6. Add yolks; stirring with a whisk. 7. Let mixture stand 10 minutes. 8. Heat a large nonstick skillet over medium-high heat. 9. Coat pan with cooking spray. 10. Add onion and saute 6-10 minutes or until tender. 11. Add onion and bacon to cornmeal mixture. 12. Stir cheeses into cornmeal mixture. 13. Add salt and pepper now. 14. Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). 15. Gradually stir one-third of egg white mixture into cornmeal mixture; gently fold in remaining egg white mixture. 16. Using a rubber spatula, scrape cornmeal mixture into 1-1/2 quart souffle or deep baking dish coated with cooking spray. 17. Bake for 50 minutes or until golden brown, and just set in center. 18. DO NOT KEEP OPENING OVEN. 19. Serve immediately. 20. *Garnish with sour cream topped with chives or green onions chopped fine, to keep it savory. 21. **I know many eat spoon bread with sugar or syrup or sour cream with sugar - whatever one chooses I am sure - it will be delightful. ---------------------------------------------------------------------------
Nutrition
Ingredients
