Cheddar and Leek Spoonbread

By Alqualonde

Spoonbread is a soft, spoonable version of cornbread. It's easy to make and is a delicious alternative to stuffing. If you have a large crowd to feed, you might want to make both.

Ingredients

• 2 tbsp (30 mL) butter
• 3 cloves garlic, minced
• 3 leeks, (white and light green parts only), thinly sliced
• 2 cups (500 mL) milk
• 1-1/2 cups (375 mL) sodium-reduced chicken broth or sodium-reduced vegetable broth
• 1/2 tsp (2 mL) cayenne pepper
• 1/2 tsp (2 mL) salt
• 1-1/2 cups (375 mL) cornmeal
• 4 eggs, separated
• 1-1/2 cups (375 mL) shredded old Cheddar cheese

Details

Adapted from canadianliving.com

Preparation

Step 1

In large saucepan, melt butter over medium-high heat; cook garlic and leeks, stirring occasionally, until softened, 6 to 7 minutes.

Stir in milk, broth, cayenne pepper and tsp of the salt ; bring to simmer. Whisking constantly, pour in cornmeal in slow steady stream; cook until bubbly, 1 to 2 minutes. Remove from heat. Briskly whisk in egg yolks. Set aside.

In bowl, beat egg whites with remaining salt until soft peaks form, 2 to 3 minutes. Stir one-quarter into cornmeal mixture to loosen; fold in remaining whites. Fold in 1 cup of the Cheddar cheese. Scrape into greased 8-inch (2 L) square baking dish or round casserole dish. Sprinkle with remaining cheese. Bake in 350ºF (180ºC) oven until golden, 30 to 35 minutes.