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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Country Spoon Bread

Makes: 8 servings
Prep 20 mins Bake 55 mins
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 1/2 ounce 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.

From the Test Kitchen*
  • You can use 3/4 cup regular Havarti cheese with 1/4 teaspoon dried dillweed stirred in place of the Havarti cheese with dill.
Nutrition Facts (Country Spoon Bread)
  • 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

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