Spoon Bread with Ham and Cheese

By lorik

Part soufflé, part cornbread, part pudding, this light and creamy spoon bread is downright addictive!

Makes 6 servings
Total time: 50 minutes

Ingredients

• 4 cups whole milk
• 1 Tbsp. prepared yellow mustard
• 1/4 tsp. cayenne pepper
• 1 cup yellow cornmeal
• 3 Tbsp. unsalted butter, cubed
• 1 cup diced cooked ham
• 1/2 cup thinly sliced scallions
• Salt and black pepper to taste
• 4 eggs, separated
• 2 cups finely shredded extra sharp Cheddar, divided
• Sliced scallion greens

Preparation

Step 1

Preheat oven to 400° with rack in center position. Coat a 2-qt. baking dish with butter.

Heat milk, mustard, and cayenne in a large saucepan over medium to a simmer, stirring frequently. Slowly whisk in cornmeal; cook until thick, whisking constantly, 4–5 minutes. Off heat, whisk in butter until melted, then stir in ham and scallions; season with salt and pepper. Cool mixture 5 minutes, then whisk in egg yolks and 11/2 cups Cheddar.

Whip egg whites in a bowl with a hand mixer on high speed until stiff peaks form. Fold into cornmeal mixture in 3 batches just until combined.

Transfer spoon bread to prepared dish and bake until golden on top and center is set, 28–32 minutes. Remove spoon bread from oven and sprinkle top with remaining 1/2 cup Cheddar and scallion greens; serve immediately.

Per serving: 460 cal; 27g total fat (15g sat); 197mg chol; 678mg sodium; 30g carb; 1g fiber; 22g protein