Cheddar Cheese Spoon Bread

**mos** · 10-26-2008, 07:20 AM

here's another recipe from a friend that said I could share. She makes this for Sunday breakfasts sometimes and uses the leftovers, if there are any, for dinner.
Cheddar Cheese Spoon Bread
1 1/2 cup milk
1/2 cup cornmeal
2 cup shredded cheddar cheese (8 oz.) or Monterey Jack cheese
1 tablespoon butter
1 1/2 tsp baking powder
1 teaspoon sugar
4 eggs

In a large saucepan stir together the milk and the cornmeal.
Cook, stirring constantly, over med.-hi heat till mixture is thickened and
bubbly; remove from heat.
Add cheese, butter, baking powder, sugar and 1/4 tsp. salt. Stir till cheese
melts. Separate eggs.
Add yolks, one at a time, to cornmeal mixture, stirring after each addition
just till combined (mixture will be thick).

In a large mixing bowl beat egg whites with an electric mixer on high speed
till stiff peaks form (tips stand straight). Stir about 1/3 of the beaten egg
whites into the cornmeal mixture. Gently fold remaining beaten egg whites into
cornmeal mixture till combined.
Spoon mixture into an ungreased 2-quart casserole or souffle dish. Bake in a
325* oven for 45-50 min. or till a knife inserted near the center comes out
clean. Serve immediately.