Pimiento Cheese Spoon Bread
By Hklbrries
Use your favorite store-bought pimiento cheese in this savory spoon bread, a soft, souffle-like side dish.
- 4
Ingredients
- Cooking spray
- 1/2 cup, plus 2 tsp, cornmeal, divided
- 1 1/2 cups 2% reduced-fat milk
- 1/4 tsp salt
- 1/8 tsp black pepper
- 3 eggs, separated
- 3 ounces pimiento cheese
Preparation
Step 1
Preheat oven to 375 F. Coat a 6-cup souffle dish with cooking spray; sprinkle with 2 tsp cornmeal.
Combine 1/2 cup cornmeal, milk, salt and black pepper in a medium saucepan; cook over medium heat until thick, about 5 minutes, stirring constantly. Remove from heat.
Gradually whisk egg yolks and pimiento cheese into cornmeal mixture. Pour into a large bowl; cool completely.
Beat egg whites with a mixer on high speed until stiff peaks form. Gently fold into cornmeal mixture. Spoon batter into prepared dish. Bake 1 hour, or until puffy and browned. Serve immediately.
Nutrition Information:
Per serving
200 calories
10 g fat
180 mg cholesterol
10 g protein
17 g carbohydrates
1 g fiber
360 mg sodium