Cheddar-and-Corn Spoon Bread

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 cup buttermilk (shake before measuring)
• 0.3 teaspoon cayenne 
• 1 cup coarsely cheddar grated
• 2 large egg whites 
• 3 large egg yolks 
• 0.8 cup corn kernels fresh frozen thawed
• 0.3 cup parsley fresh chopped
• 2 cups milk 
• 1 teaspoon salt 
• 4 tablespoons butter unsalted cooled melted
• 0.8 cup cornmeal yellow

Equipment

• bowl
• oven
• whisk
• hand mixer

Directions

1. Position a rack in middle of oven and preheat to 375F. Butter a 2-quart souffl dish.
2. Place cornmeal in a large bowl. In a small bowl, whisk baking powder, cayenne and salt. Bring milk just to a simmer; whisk into cornmeal until smooth.
3. Whisk in buttermilk, corn, butter, egg yolks, parsley and baking powder mixture.
4. Using an electric mixer on medium-high speed, beat egg whites just until they hold stiff peaks. Gently fold egg whites and 1/2 cup Cheddar into cornmeal mixture.
5. Transfer to souffl dish and sprinkle with remaining 1/2 cup Cheddar.
6. Bake until top is golden brown and spoon bread is set around edges but still slightly jiggly in center, 35 to 40 minutes.
7. Let stand for 10minutes before serving.