Corn Spoonbread

6 Servings, 2.3 points per serving

1 1/2 cups whole kernel corn
1 teaspoon olive oil
Salt and pepper
2 cups fat free milk
2/3 cup white cornmeal
2 large eggs
1 tablespoon Dijon mustard
1 1/2 cups fat free colby or cheddar cheese, cut into 1/2-inch cubes

Preheat oven to 375 degrees 

Butter a 1-quart souffle dish or glass baking dish. In a medium saucepan, heat the milk until just boiling. 
Slowly add the cornmeal, whisking constantly. Cook the mixture, whisking, until thick and smooth, about 
2 minutes. Transfer to a bowl and season with salt and pepper to taste. Let cool slightly. Stir in the egg 
yolks and mustard and combine well. Stir in the corn and cheese.

In a bowl with an electric mixer, beat the egg whites until the just hold stiff peaks. Gently fold egg whites 
into cornmeal mixture until just combined. Pour batter into prepared dish and bake in middle of oven until 
just puffed and golden, about 40 minutes.