Broccoli-Cheese Spoon Bread

Ingredients

• 1 can (7 oz) fat-free evaporated milk
• 1/2 c Arrowhead Mills® Yellow Cornmeal
• 1/2 tsp Hain Pure Foods® Turbinado Sugar or Organic Sugar
• 1/4 tsp ground white or black pepper
• 1/2 c (2 oz) Yves Veggie Cuisine® The Good Shred Cheddar Style
• 2 lg eggs
• 2 lg egg whites
• 1 1/2 c (12 oz) frozen chopped broccoli, thawed and drained
• 1/4 c chopped roasted red peppers
• 1/4 tsp Hain Pure Foods® Sea Salt

Directions

1. Preheat oven to 375° F. Coat a 1-quart baking dish with cooking spray.
2. In a medium saucepan over medium heat, stir the milk, Gradually add the cornmeal, and cook, stirring constantly, for 3 minutes, or until thickened. Remove from the heat, and add the sugar, pepper, and 6 tablespoons of the cheese. Stir until the cheese melts.
3. Place the eggs in a small bowl. Add 1/4 cup of the milk mixture, stirring constantly. Stir the egg mixture back into the milk mixture.
4. In a medium bowl, beat the egg whites until stiff. Fold into the milk mixture. Fold in the broccoli, roasted peppers, and salt. Pour into the prepared baking dish. Bake for 45 to 50 minutes, or until set. Sprinkle with the remaining 2 tablespoons cheese.