Cheese Spoon Bread
Yield
1 loafPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| 1 | cup |
cornmeal
|
|
| 1 | teaspoon |
salt
|
|
| 4 | tablespoons |
butter
|
|
| 4 | large |
eggs
separated |
|
| ½ | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 237 | ml |
cornmeal
|
|
| 5 | ml |
salt
|
|
| 6E+1 | ml |
butter
|
|
| 4 | large |
eggs
separated |
|
| 118 | ml |
cheddar cheese
grated |
|
Directions
Heat milk in double boiler.
When hot, add cornmeal. Stir until thick.
Add salt, butter, egg yolks and cheese.
Beat egg whites and fold into cornmeal mixture.
Bake in two quart casserole at 350℉ (180℃) for 35 minutes.
