Saturday, October 12, 2013

Cheddar Cheese Spoonbread

3 C whole milk
1 C corn meal
1 C shredded sharp cheddar cheese
1 tsp baking powder
1 tsp salt
1/4 tsp pepper
1/8 tsp Tabasco Sauce
3 TBS chopped fresh chives or green onions
2 TBS pimentos, drained
3 eggs, separated

Butter the bottom and sides of a 2 quart souffle dish

In a large saucepan:
Simmer 2 C of the milk over medium heat
Gradually add cornmeal stirring until thickened, about 5 minutes

Remove from heat, add cheese and stir until melted and combined

In a small bowl, whisk well:
baking powder
Tabasco Sauce
remaining milk
Stir into cornmeal mixture
Stir in egg yolks

In a separate bowl:
Beat egg whites until stiff peaks form
Fold whites into batter

Pour into prepared dish
Bake at 325 degrees for 55 - 60 minutes, until lightly golden brown and set

Transfer dish to a wire rack to cool slightly
Serve warm

Peace in the Kitchen!

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