SPOONBREAD WITH CHEESE AND SCALLIONS
Spoonbread, a sort of cornmeal soufflé, is far more popular in places like Virginia and the Carolinas than in Tennessee and Mississippi, where I did my formative eating. I love it, but I never understood why nobody ever made it with cheese (cheese grits being one of the world's great creations), so I did. Purists will likely curse me, but I have to say that cheese spoonbread is possibly the most inspired idea I've ever had. It's great with sausage, but it would also pair well with country ham or any kind of stew or daube.
Provided by Julia Reed
Categories dinner, casseroles, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 2-quart soufflé dish or casserole and sprinkle with enough Parmesan (about 1 tablespoon) to lightly coat the dish. Set aside.
- Melt 1 tablespoon butter in a skillet, add the scallions and cook until just wilted. Set aside.
- In a heavy saucepan over medium heat, heat the milk, half-and-half and salt until bubbles form around the edges. Slowly sprinkle in the cornmeal, stirring constantly. Continue to stir and cook over low heat until the mixture is smooth and creamy. Remove pot from the heat and add the remaining butter and Parmesan, the scallions and the Cheddar cheese. Stir vigorously until well incorporated.
- Lightly beat the egg yolks and add them, stirring vigorously. Beat egg whites until they form stiff peaks. Beat a large spoonful of whites into the cornmeal mixture; then gently fold in the rest of the whites. Pour into the prepared dish and smooth the top. Bake 30 to 40 minutes, or until puffy and golden brown on top. Serve immediately.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 9 grams, Sodium 364 milligrams, Sugar 6 grams, TransFat 0 grams
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Vikram Somwaru
[email protected]This spoonbread is a great way to use up leftover cornbread mix. It's easy to make and always a hit.
Solomon Tumasi
[email protected]I was disappointed with this spoonbread. It was too dense and didn't have much flavor.
Sabrina and Nyandeng Dut
[email protected]This spoonbread was delicious! I'll definitely be making it again.
Ofele lene
[email protected]I've been making this spoonbread for years and it's always a favorite. It's so easy to make and always turns out perfect.
Precious Millar
[email protected]This spoonbread was a bit dry. I think I should have added more milk.
Eyoua Tube
[email protected]I made this spoonbread for a potluck and it was gone in minutes. Everyone loved it!
Hazrat Mohammadi
[email protected]I followed the recipe exactly and my spoonbread turned out perfect. It was so fluffy and cheesy.
Mhd Aashif
[email protected]This spoonbread was a little bland for my taste. I think I would add some additional seasonings next time.
ESTHER Prosper
[email protected]I've made this spoonbread several times now and it's always a crowd-pleaser. It's a great side dish for any meal.
Tunam Liandrah
[email protected]This spoonbread was easy to make and tasted great. I used sharp cheddar cheese and fresh scallions, and it was a perfect combination.
Robin Slack
[email protected]I was pleasantly surprised by how well this spoonbread turned out. It was light and fluffy, with just the right amount of cheese and scallions.
shaaz khan
[email protected]This spoonbread was a hit with my family! It was easy to make and had a delicious cheesy and scallion flavor. I will definitely be making this again.