Cheddar Cheese Spoon Bread

INGREDIENTS:

2 c. milk
1 c. yellow cornmeal
1 c. shredded sharp cheddar cheese
1 tsp. salt
1/4 tsp. black pepper
1 tsp. baking powder
3 egg yolks, well beaten
3 egg whites, stiffly beaten
2 tbsp. melted butter

DIRECTIONS:

Heat oven to 325 degrees. Grease 2 quart baking dish lightly. Scald milk in 3 quart saucepan over low heat. Add butter and stir until melted. Add cornmeal gradually; stir until thickened. Remove from heat. Stir in cheese until melted. Stir in 1 cup milk, salt, pepper, baking powder, egg yolks. Fold in egg whites. Pour into pan. Bake 1 hour or until set. Makes 6 servings.

Corn Spoon Bread

INGREDIENTS:

2 slightly beaten eggs
1 c. sour cream
1 (8 1/2 oz.) pkg. corn muffin mix
1 (8 oz.) can cream corn
1 (8 oz.) can regular corn, drained
1/2 c. butter, melted
1 c. shredded cheddar cheese

DIRECTIONS:

Combine eggs, muffin mix, both cans corn, sour cream and butter. Spread in 11″ x 7″ x 1 3/4″ baking dish. Bake at 350 degrees for 35 minutes. Sprinkle cheese on top; bake 10 to 15 minutes more or until knife comes out clean.

Christiana’s Tavern Spoon Bread

INGREDIENTS:

1 1/2 c. water
2 c. milk
1 1/2 c. cornmeal
1 1/4 tsp. salt
1 1/2 tsp. sugar
2 tbsp. butter
5 eggs
1 tbsp. baking powder

DIRECTIONS:

Preheat oven to 350 degrees. Grease a large shallow baking dish. Combine the water and milk and heat to simmer. Add the cornmeal, salt, sugar, and butter, and stir over medium heat until the mixture is thickened, about 5 minutes. Remove from heat. Beat the eggs with the baking powder until they are very light and fluffy, then add them to the cornmeal mixture. Mix well.
Pour into the prepared dish and bake at 350 degrees for 45 to 50 minutes. Spoon bread, or batter bread, is a custardy corn bread served hot from the dish, preferably earthenware, in which it is baked.