CHEESY CORN SPOONBREAD

Makes 6 servings

• 1 3/4 cups milk
• 1 cup half -and- half
• 1/2 tablespoon sugar
• 1/2 tablespoon salt
• 1/2 cup of yellow corn meal
• 1/4 cup of all purpose flour
• 1/4 cup unsalted butter, cut into pieces
• 3 large eggs,separated
• 2 tablespoons heavy whipping cream
• 1(15.25 ounces)can whole kernel corn,drained
• 1 1/2 cups Parmesan cheese, grated
• 1 1/2 teaspoons paprika

Preheat oven to 350 degrees. generously grease a 1 1/2 quart baking dish; set aside.
In a large heavy-bottomed saucepan, combine mild, half-and - half, sugar and slat. bring to a simmer over medium heat on stove top. when the first bubbles begin to form around the edge of pan, slowly add cornmeal and flour, whisking constantly. Cook for 1 to 2 minutes, until mixture begins to thicken. remove from heat. add butter, whisking until melted and well combined.
In a medium bowl, combine egg yolks and cream. beat at medium speed with an electric mixer for 4 to 6 minutes until pale yellow in color. gradually add egg mixture to cornmeal mixture, stirring well to combine. add corn and cheese, stirring to combine. In a large mixing bowl, beat egg whites at high speed with an electric mixer until stiff peaks form, about 2 to 4 minutes. Gently fold egg whites into cornmeal mixture, Pour into prepared baking dish. evenly sprinkle with paprika. bake for 35 to 40 minutes., or until a wooden pick inserted near center comes out clean.

QUICK TIP:
If you assemble a casserole ahead of time and freeze, be sure to allow it to thaw in the refrigerator(it will take about 24 hours)) before cooking.