GOLDEN SPOON BREAD

10 ounces sharp cheddar, grated
2 cups milk
4 large eggs, separated
1 cup yellow corn meal
1/4 cup butter
1 teaspoon sugar
1/2 teaspoon salt
butter and maple syrup or honey (to serve)

Preheat oven to 375 degrees F. Thoroughly grease a 1 1/2-quart casserole dish.

Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler.

Meanwhile beat the egg yolks until thick and lemon-colored then set them aside.

When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt.

Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish.

Bake at 375 degrees F for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish.

Serve piping hot with butter and maple syrup or honey.

Servings: 6
Adapted from unknown source