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Cheddar Spoon Bread with Corn
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Servings:
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about
scaling
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Cook Time: |
30 Min |
Prep Time: |
30 Min |
Cook Method: |
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Cook Temp: |
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1. Preheat oven to 350‹F. Lightly grease a 9-by-13-inch pan.
2. Bring milk to a boil in a large saucepan over medium-high heat, then reduce heat to medium-low.
3. Whisk eggs and whites in a medium bowl. Set aside. Gradually whisk 1.2 cup of the hot milk into the eggs to warm them. Set aside.
4. Whisk sugar and salt into the milk, then slowly pour the cornmeal into the mixture, whisking continuously. Continue whisking over medium heat until mixture thickens,
the tines of the whisk leave a pattern on the surface, and no lumps remain, about 1 minute.
5. Whisk baking powder into the egg mixture. Mixture will clump; whisk out the clumps. Whisk egg mixture into
cornmeal mixture. Add Cheddar and corn, stirring to combine. Pour into casserole. Bake at 350‹F for 35 to 40 minutes, until
the spoon bread is puffed and no longer trembles when nudged. Serve hot. Garnish with cilantro, if desired.
Source: Sep/Oct Hannaford's Fresh Magazine
Nutrition Facts |
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Serving Size
(154g
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Servings Per Container
12
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| Amount Per Serving |
| Calories 179 |
Calories from Fat 59 |
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% Daily Value * |
| Total Fat 6.6g |
10% |
| Saturated Fat 4g |
18% |
| Trans Fat 0g |
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| Cholesterol 70mg |
23% |
| Sodium 549mg |
23% |
| Total Carbohydrate 20g |
7% |
| Dietary Fiber 1g |
5% |
| Sugars 5g |
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| Protein 11g |
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| Vitamin A 8% |
Vitamin C 1% |
| Calcium 27% |
Iron 7% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
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3 3/4 cup |
2% Milk |
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3 ea |
Egg |
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5 ea |
Egg whites |
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1 1/4 cup |
Cornmeal, yellow |
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2 tsp |
Sugar |
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1/4 tsp |
Salt |
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3 1/2 tsp |
Double acting baking powder |
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6 oz |
Shredded reduced fat cheddar cheese |
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2 cup |
Frozen plain corn |
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