Cheddar Buttermilk Spoon Bread

2 large eggs
1/2 c. yellow cornmeal, preferably stone ground
2 c. nonfat or low-fat buttermilk
2 T. grated sharp cheddar cheese
1/2 t. salt
1 T. grated lemon zest

Heat the oven to 350 degrees.

Put the eggs in a mixing bowl and whisk until well blended. Stir in the rest of the ingredients. Pour into a greased 1-1/2 quart souffle dish and bake for about 45 minutes, until puffy and golden brown.

Serves 6.

From Almost Vegetarian, p. 103-4.