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Cheddar Spoon Bread with Corn

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Servings: Serves 12

Cook Time: 30 minutes

Prep Time: 30 minutes


Cheddar Spoon Bread with Corn
33/4 cup 2% Milk
3 each Egg
5 each Egg whites
1/4 lb Cornmeal, yellow
2 teaspoon Sugar
1/4 teaspoon Salt
31/2 teaspoon Double acting baking powder
6 oz Shredded reduced fat cheddar cheese
2 cup Frozen plain corn


1. Preheat oven to 350F. Lightly grease a 9-by-13-inch pan.
2. Bring milk to a boil in a large saucepan over medium-high heat, then reduce heat to medium-low.
3. Whisk eggs and whites in a medium bowl. Set aside. Gradually whisk 1.2 cup of the hot milk into the eggs to warm them. Set aside.
4. Whisk sugar and salt into the milk, then slowly pour the cornmeal into the mixture, whisking continuously. Continue whisking over medium heat until mixture thickens, the tines of the whisk leave a pattern on the surface, and no lumps remain, about 1 minute.
5. Whisk baking powder into the egg mixture. Mixture will clump; whisk out the clumps. Whisk egg mixture into cornmeal mixture. Add Cheddar and corn, stirring to combine. Pour into casserole. Bake at 350F for 35 to 40 minutes, until the spoon bread is puffed and no longer trembles when nudged. Serve hot. Garnish with cilantro, if desired.
Fresh Magazine, September - October 2009

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 88 kcal (4%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 3 g (15%)
Cholesterol 60 mg (20%)
Sodium 269 mg (11%)
Total Carbohydrates 13 g (4%)
Dietary Fiber 2 g (8%)
Protein 8 g (13%)
Vitamin A 251 IU (5%)
Vitamin C 3 mg (5%)
Calcium 182 mg (3%)
Iron 7 mg (11%)

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