Cheese Spoon Bread Recipe
Heavenly, superb, outstanding, are a few words to describe Cheese Spoon Bread. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Cheese Spoon Bread, just like I do.
Ingredients
2 cups milk
1 cup cornmeal
1/4 cup butter or margarine, softened
1/2 cup (2 ounces) shredded mild Cheddar cheese
4 eggs, separated
1 teaspoon salt
Directions
Place milk in top of a double boiler over boiling water, cook until hot.
Stir in cornmeal, cook, stirring until thickened.
Remove from heat, stir in butter, cheese, egg yolks, and salt.
Stir mixture until cheese melts.
Beat egg whites (at room temperature) until stiff peaks form, fold into cornmeal mixture.
Pour into a greased 2-quart casserole, bake at 350° for 30 to 35 minutes or until puffed and browned.
Serve immediately.
Stir in cornmeal, cook, stirring until thickened.
Remove from heat, stir in butter, cheese, egg yolks, and salt.
Stir mixture until cheese melts.
Beat egg whites (at room temperature) until stiff peaks form, fold into cornmeal mixture.
Pour into a greased 2-quart casserole, bake at 350° for 30 to 35 minutes or until puffed and browned.
Serve immediately.
