Vermont-Cheddar Spoon Bread

  1. Preheat oven to 375u0b0.
  2. Coat a 1-quart souffle dish with cooking spray; sprinkle with 2 teaspoons cornmeal, and set aside.
  3. Combine 1/2 cup cornmeal, milk, salt, and black pepper in a medium saucepan, and cook over medium heat 5 minutes or until thick, stirring constantly. Remove from heat.
  4. Gradually stir 1/2 cup hot cornmeal mixture into egg yolk, and add to remaining cornmeal mixture, stirring constantly. Pour into a large bowl; cool completely.
  5. Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg whites and cheese into cornmeal mixture. Spoon batter into prepared dish. Bake at 375u0b0 for 1 hour or until puffy and browned. Serve immediately.

cooking spray, cornmeal, milk, salt, black pepper, egg yolk, egg whites, cheddar cheese

Taken from www.myrecipes.com/recipe/vermont-cheddar-spoon-bread (may not work)

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