Vermont-Cheddar Spoon Bread

Yield: 4 servings (serving size: 1 cup)
Source: Cooking Light Annual Recipes 2000
Comments from a PA Kitchen: I love this kind of thing. Puffy cornmeal type cheesy thing. I used a nice sharp cheddar that the Whole Foods guy was nice enough to shred up for me.


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


  1. Preheat oven to 375°.
  2. Coat a 1-quart soufflé dish with cooking spray; sprinkle with 2 teaspoons cornmeal, and set aside.
  3. 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.
  4. 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.
  5. 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.


Healthy Units: 4 per serving
CALORIES 183 (32% from fat); FAT 6.6g (satfat 3.6g, monofat 2g, polyfat 0.5g); PROTEIN 10.6g; CARBOHYDRATE 19.4g; FIBER 1g; CHOLESTEROL 71mg; IRON 1.1mg; SODIUM 311mg; CALCIUM 223mg

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