Cheddar Corn Spoon Bread
cheddar corn country spoon bread 
 
makes 6 to 8 servings 
 
1-1/2 cup  water
2 cup  milk
2 tsp  sugar
1-1/2 tsp  salt
1 cup  fine-ground cornmeal
2 Tbsp  cold butter, cut into small chunks
4   eggs, beaten
1-1/2 cup  freshly cut corn kernels (or substitute frozen)
1/2 cup  (packed) shredded cheddar cheese
2 Tbsp  chopped fresh basil
 
in a heavy pot over medium-high heat, bring water, milk, sugar and 
salt to a boil. as soon as liquid boils, sprinkle in cornmeal while 
whisking constantly. when mixture begins to thicken, use a spoon to 
continue stirring. stir until cornmeal is cooked and mixture is 
thickened. remove from heat and beat in butter. cool until slightly 
warm, about 15 minutes. beat in eggs, then fold in corn, cheddar and 
basil. preheat oven to 425 degrees. generously spray a 21/2-quart baking 
dish or 9-inch cake pan with cooking spray. scrape batter into pan, 
filling edges and smoothing top. bake in preheated oven for about 30 
minutes or until center is just set. serve, "spooning" directly from 
the baking dish. 
 
source: http://seattletimes.nwsource.com/html/food/2002021601_bread01.html 
 
 
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(ID: 5611) Mirror: rec.food.recipes: Sat, Oct 23, 2004


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