Cheddar Spoonbread
Yield
4 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| 1 | cup |
water
|
|
| 1 | cup |
cornmeal
yellow |
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | teaspoon |
salt
|
|
| 3 | large |
eggs
|
|
| 1 ½ | cups |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 237 | ml |
water
|
|
| 237 | ml |
cornmeal
yellow |
|
| 3E+1 | ml |
butter
or margarine |
|
| 5 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| 355 | ml |
cheddar cheese
shredded |
|
Directions
Combine first 5 ingredients; cook over medium heat until thickened, stirring constantly.
Remove from heat. Beat eggs at medium speed of an electric mixer until thick and lemon colored.
Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly.
Stir in Cheddar cheese. Pour into a lightly greased 1½ quart casserole.
Bake at 350℉ (180℃) for 35 minutes or until a knife inserted in center comes out NOTES : At first taste. you might confuse spoonbread with a grits casserole.
The texture is similar, but spoonbread is made from cornmeal instead of grits.
