Vermont-Cheddar Spoon Bread Recipe


Cooking spray

1/2 cup plus 2 teaspoons cornmeal, divided

1 1/2 cups fat-free milk

1/4 teaspoon salt

1/8 teaspoon black pepper

1 large egg yolk, lightly beaten

2 large egg whites

1/2 cup (2 ounces) shredded Vermont sharp cheddar cheese


Preheat oven to 375 degrees F. Coat a 1-quart souffle dish with cooking spray; sprinkle with 2 teaspoons cornmeal, and set aside.

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.

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.

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 375 degrees F for 1 hour or until puffy and browned. Serve immediately.

Serving size: 1 cup

Recipe reprinted by permission of Cooking Light magazine. All rights reserved.

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