SPECIAL
OFFER:
- Limited Time Only! (The ad below will not display on your printed page) 
|
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Country Spoon Bread
- 3 egg whites
- 2 cups milk
- 1 1/2 cups yellow cornmeal
- 3 egg yolks, beaten
- 1 cup cream-style cottage cheese with chives
- 3/4 cup shredded Havarti cheese with dill* (3 ounces)
- 1 8 1/2ounce can cream-style corn
- 1/2 teaspoon salt
1. Allow egg whites to stand at room temperature for 20 minutes. Preheat oven to 350 degrees F. In a large saucepan combine milk and cornmeal. Cook over medium heat, stirring constantly until the mixture is very thick and pulls away from the sides of the pan, about 5 minutes. Remove from heat.
2. In a mixing bowl combine egg yolks, cottage cheese, Havarti cheese, corn, and salt. Stir into cornmeal mixture in saucepan.
3. In a medium mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Fold into cornmeal mixture.
4. Spoon mixture into a greased 2-quart casserole. Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 8 side-dish servings.
- You can use 3/4 cup regular Havarti cheese with 1/4 teaspoon dried dillweed stirred in place of the Havarti cheese with dill.
- Servings Per Recipe 8,
- cal. (kcal) 249,
- Fat, total (g) 9,
- chol. (mg) 101,
- sat. fat (g) 2,
- carb. (g) 30,
- fiber (g) 2,
- pro. (g) 13,
- vit. A (RE) 206,
- vit. C (mg) 2,
- sodium (mg) 438,
- calcium (mg) 131,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.