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Ingredients
| 2% milk: 1 1/2 cups |
| cornmeal: 1/2 cup |
| cheddar cheese (shredded): 1 cup (shredded) |
| monterey jack cheese (shredded): 1 cup (shredded) |
| salted butter: 1 Tbl |
| baking powder: 1 1/2 tsp |
| granulated sugar: 1 tsp |
| salt: 1/4 tsp |
| eggs: 4 |
Cheddar Spoon Bread!
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
45 min -
Servings
1 serving(s)
Tags
- In large saucepan combine milk and cornmeal. Cook, stirring constantly, over med-high heat until mixture is thickened and bubbly; remove from heat. Add cheese, butter, baking powder, sugar and salt; stir until cheese melts.
- Seperate eggs. Add yolks, one at a time, to cornmeal mixture, stirring after each addition just until combined (mixture will be thick).
- In mixing bowl beat egg whites into the cornmeal mix with mixer on high speed until stiff peaks form (tips stand straight).
- Stir about one third of the beaten egg whites into the cornmeal mix. Gently fold remaining beaten egg whites into cornmeal mixture until combined. Spoon ino an ungreased 2 quart casserole dish.
- Bake at 325 F for 45-50 minutes or until knife inserted comes out clean. Serve immediately!