- 2 cups 2% milk, divided
- 1/2 cup yellow cornmeal
- 1 cup shredded sharp cheddar cheese
- 1/3 cup butter
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 large eggs, well beaten
- Scald 1-1/2 cups milk (heat to 180°). Mix cornmeal with remaining 1/2 cup cold milk and add to hot milk. Cook, stirring constantly, over low heat until thickened, approximately 5 minutes. Add cheese, butter, sugar and salt; stir until melted. Remove from heat until thickened, approximately 5 minutes. Add cheese, butter, sugar and salt; stir until melted. Remove from heat; stir in eggs. Pour into 1-qt. greased baking dish; bake at 350° for about 35 minutes or until lightly browned and set. Serve immediately. Yield: 6 servings.
Originally published as Cheddar Spoon Bread in Country Woman May/June 1990, p35
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