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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe came from a friend at work. Serve this spoon bread with a side of sautéed Vidalia onions. Mmm! Ingredients:
3 tablespoons margarine |
3 tablespoons grated parmesan cheese |
1/2 cup chopped onion |
2/3 cup chopped sweet pepper (yellow, red, green) |
2 1/2 cups milk |
4 egg yolks, beaten |
4 egg whites, beaten stiff |
1 cup cornmeal |
1/2 teaspoon salt |
1 1/2 cups shredded cheddar cheese or 1 1/2 cups jalapeno pepper cheese |
Directions:
1. Preheat oven 350°F.
2. Grease a medium casserole dish and sprinkle with Parmesan cheese.
3. In a small fry pan, sauté vegetables in butter.
4. In another small fry pan, add cornmeal, salt and milk.
5. Cook over medium heat, stirring constantly until mixture thickens.
6. Stir cheddar and vegetable mixture into hot cornmeal mush.
7. Cool slightly.
8. Add egg yolks to warm batter.
9. Add 1/2 cup stiffly beaten egg whites to mixture.
10. Fold in the rest evenly.
11. Pour into casserole dish.
12. Bake 45-50 minutes.
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