Betty demonstrates how to make Cheddar Cheese Spoon Bread. The addition of Cheddar cheese makes this spoon bread special.
|Yellow cornmeal||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Melted butter||2 Tablespoon|
|Well beaten eggs||3|
|Finely shredded sharp cheddar cheese||1 1/2 Cup (24 tbs)|
|Cooking oil spray||2|
In a large saucepan, combine cornmeal, milk, water, butter, and salt.
Cook over low heat, stirring constantly, until thickened. Remove from heat.
Place ¼ of cornmeal mixture into beaten eggs, quickly stirring to raise the temperature of the eggs.
Add the remainder of the cornmeal mixture to the egg mixture, stirring constantly. Stir in cheese.
Pour batter into an ovenproof dish (12-inches by 7 ½ -inches), that has been sprayed with cooking oil spray.
Bake at 350 degrees (F) for 25 to 30 minutes, or until a knife inserted into the middle comes out clean. Remove from oven.
Serve immediately with butter.
Serving size Complete recipe
Calories 1980Calories from Fat 1046
% Daily Value*
Total Fat 117 g180%
Saturated Fat 65 g325%
Trans Fat 0 g
Sodium 3476 mg144.83%
Total Carbohydrates 147 g49%
Dietary Fiber 10 g40%
Sugars 24 g
Protein 81 g162%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet