Publisher Photo
Publisher Photo
This recipe is a family favorite. It is a great side dish to any meal and it fast to make.—Barbara Clouse, Blacksburg, Virginia
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 piece: 288 calories, 20g fat (12g saturated fat), 114mg cholesterol, 660mg sodium, 17g carbohydrate (6g sugars, 1g fiber), 10g protein.

  • 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
  1. 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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