Cheddar Chive Spoon Bread
Servings 12 servings
Calories 226kcal
Ingredients
- 3 cups whole milk
- 1 cup plain yellow cornmeal Not self-rising
- 1 1/2 tsp plain salt or garlic salt
- 4 oz chive and onion cream cheese softened
- 1/4 cup fresh chives minced
- 5 large eggs beaten
- 2 cups shredded sharp cheddar cheese divided
- 1 Tbsp salted or unsalted butter
Instructions
- Preheat the oven to 400°F. Butter a 10-inch cast iron skillet or similar oven-safe baking dish.
- On the stovetop in a medium-sized saucepan, whisk together the milk, salt, and cornmeal. Cook over medium heat, stirring constantly for about 3-5 minutes, until the mixture thickens to a pudding-like consistency. Remove from heat and let cool for 5 minutes
- Stir the chive and onion cream cheese into the remaining cornmeal mixture in the saucepan.
- In a medium bowl, beat the eggs. Add 2-3 Tbsp of the warm cornmeal mixture to the eggs to temper. Stir to combine.
- Whisk the tempered eggs into the cornmeal mixture. Mix until fully combined.
- To the mixture add the fresh chives and 1 1/2 cups shredded cheddar cheese. Spoon the batter into the skillet or baking dish. Sprinkle the top with the remaining 1/2 cup shredded cheddar cheese. Dot with butter.
- Place in to the oven and bake for 25 to 30 minutes or until the center is set when gently shaken.
- Remove from oven, scoop and serve.
Nutrition
Serving: 1serving | Calories: 226kcal | Carbohydrates: 14g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 516mg | Potassium: 173mg | Fiber: 1g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 1mg | Calcium: 230mg | Iron: 1mg