Cherry Spoon Corn Bread

A soft light bread made with cornmeal,
here I added some cherries to the batter.

Ingredients:
1 x 670 g jar cherries, drained
1/2 cup firmly packed dark brown sugar
1/2 teaspoon ground nutmeg
1 cup yellow cornmeal
1/2 teaspoon salt
1 1/2 cups skim milk
1 1/2 cups water
2 large eggs
2 egg whites, beaten until stiff peaks form

Directions:
Preheat oven to 350 degrees F.
In bowl mix cherries, sugar and nutmeg.
Spread mixture over bottom of baking dish.
Blend cornmeal and salt together with milk in a mixing bowl.
Bring water to the boil in a large covered pan on high heat.
Reduce heat to medium and whisk cornmeal into water.
Cook, whisking constantly for 5 minutes
or until mixture thickens and bubbles.
Remove from heat and allow to cool slightly.
In a small bowl, beat eggs with 1/4 cup
of cornmeal mixture, whisk eggs and cornmeal
back into pan with remaining mixture.
Fold beaten egg whites into cornmeal mixture.
Spread cornmeal over top of cherries in prepared dish.
Bake bread for 40 minutes or until golden.
Serve immediately with cream, custard or ice cream.