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Vermont-Cheddar Spoon Bread

Cooking Light

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Outstanding

Yield: 4 servings (serving size: 1 cup)

Ingredients

  • 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

Preparation

Preheat oven to 375°.

Coat a 1-quart soufflé 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° for 1 hour or until puffy and browned. Serve immediately.

Nutritional Information

Calories:
183 (32% from fat)
Fat:
6.6g (sat 3.6g,mono 2g,poly 0.5g)
Protein:
10.6g
Carbohydrate:
19.4g
Fiber:
1g
Cholesterol:
71mg
Iron:
1.1mg
Sodium:
311mg
Calcium:
223mg
Cooking Light, JULY 1999