Savory Spoon Bread
A buttery side dish served with a spoon made with cornmeal and egg whites, flavored with shallots, cheese, and green chiles.
Yield: 10
Calories: 373kcal
Materials
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 2 Tbsp. canned green chiles, chopped
- 2 cups milk
- 1 cup cornmeal
- 1 cup Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1 cup unsalted butter (2 sticks)
- 1/4 cup maple syrup
- 1 tsp. salt
- 5 large eggs, separated
Instructions
- Butter a 2-quart dish (8 or 9" square or round, or an 11 x 7") and set aside.
- In large saucepan, combine shallots, garlic, chiles, and milk. Bring just to a boil over medium-high heat. Gradually add cornmeal, stirring constantly. Reduce heat. Cook for approx. 5 minutes, or until thickened. Stir often.
- Remove saucepan from heat and stir in both cheeses, butter, syrup, and salt until cheeses and butter have melted. Set aside to cool.
- Preheat oven to 350°. Separate egg yolks from the whites. Lightly beat the yolks and stir into cooled cornmeal mixture.
- In separate small bowl, beat egg whites until stiff peaks form. Fold into mixture. Pour into buttered dish. Cover.
- Bake for 50 minutes, then remove cover. Continue to bake for another 10 - 15 minutes, or until the top is deep golden brown and knife inserted in center comes out clean. Enjoy!
Nutrition
Calories: 373kcal | Carbohydrates: 16g | Protein: 12g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 402mg | Potassium: 207mg | Fiber: 2g | Sugar: 3g | Vitamin A: 999IU | Vitamin C: 2mg | Calcium: 248mg | Iron: 1mg