Try a delicious recipe for a sharp cheddar cheese spoonbread that you and your family will simply love. This dish is a wonderful side for dinner with your favorite roasted lemon chicken, beef stew and vegetables; or have it for lunch with a fresh vegetable salad, homemade Italian dressing and tomato soup. This rustic cheddar cheese spoonbread recipe is for 5 to 7 servings. Make it a day or two ahead so that the flavors meld and creates a flavorful moist bread. This spoonbread is freezer friendly for a month or two if placed in an airtight ziplock freezer bag.
Things You'll Need:
- 3 c. milk
- 1 c. yellow cornmeal
- 1 1/2 c. shredded sharp cheddar cheese
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. pepper
- 3 large eggs
- Optional: 1/2 minced white onion
- 2 qt. saucepan, utensils
- 2 qt. oiled baking dish
Preheat oven to 325 degrees. Over low heat bring 2 cups of milk to a scald. Slowly add 1 cup of cornmeal, stir until it thickens.
Remove milk and cornmeal from heat, stir in 1 to 1 1/2 cups of shredded cheddar cheese and allow to melt.
Separate egg yolks and beat well. Set egg whites aside.
Add to and thoroughly mix into cornmeal and cheese mixture: 1 cup of milk, salt, pepper, baking powder (optional: minced onions) and well-beaten egg yolks.
Beat egg whites to stiffened peaks, gently fold into mixture.
Pour cheddar cheese spoonbread into oiled baking dish. Bake in 325 degree oven for one hour or until there is browning around the edges.