Serves: 4
Total Calories: 254

1 1/2 tablespoons Parmesan cheese
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/2 cup water cold
1 cup water boiling
1/2 cup sharp cheddar cheese shredded
1 tablespoon vegetable oil
4 eggs white
1/4 teaspoon cream of tartar
Real butter, melted

Heat oven to 400° F. Coat a well-greased deep 1 1/2 -quart baking dish with Parmesan cheese and set aside. In saucepan, stir together cornmeal, salt, and cold water. Gradually add boiling water, stirring to keep smooth. Cook over low heat, stirring often until thick but not stiff, about 15 minutes. Remove from heat and stir in Cheddar cheese and oil set aside. Beat egg whites until foamy, add cream of tartar, and continue to beat until stiff peaks form. Whisk 1/4 of the whites into cornmeal mixture until blended. Fold in remaining whites. Turn into prepared baking dish bake for 35 to 45 minutes or until puffed and golden and knife inserted near center comes out clean. Serve immediately with plenty of melted butter.

Nutritional Facts:

Serves: 4
Total Calories: 254
Calories from Fat: 114

More Recipes from the Never Say Leftovers Cookbook:
Corn Custard
Eggwhite Spoonbread Puff
Mashed Potato Puff
Rescued Mushrooms Au Gratin