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3
egg whites
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2
cups milk
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1 1/2
cups yellow cornmeal
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3
egg yolks, beaten
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1
cup cream-style cottage cheese with chives
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3/4
cup shredded Havarti cheese with dill* (3 ounces)
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1
8 1/2 ounce can cream-style corn
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1/2
teaspoon salt
1. Allow egg whites to stand at room temperature for 20 minutes. Preheat oven to 350 degrees F. In a large saucepan combine milk and cornmeal. Cook over medium heat, stirring constantly until the mixture is very thick and pulls away from the sides of the pan, about 5 minutes. Remove from heat.
2. In a mixing bowl combine egg yolks, cottage cheese, Havarti cheese, corn, and salt. Stir into cornmeal mixture in saucepan.
3. In a medium mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Fold into cornmeal mixture.
4. Spoon mixture into a greased 2-quart casserole. Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 8 side-dish servings.
- Note *You can use 3/4 cup regular Havarti cheese with 1/4 teaspoon dried dillweed stirred in place of the Havarti cheese with dill.
- Servings Per Recipe 8,
- Calories 249,
- Protein (gm) 13,
- Carbohydrate (gm) 30,
- Fat, total (gm) 9,
- Cholesterol (mg) 101,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 206,
- Vitamin C (mg) 2,
- Sodium (mg) 438,
- Calcium (DV %) 131,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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