Over of 20,000 recipes distributed in many categories
bread recipes
Sub-categories of bread recipes Flat bread - Monkey bread - Pull apart bread - Christmas - Easter -
CATEGORYbread
RECIPES- Dill pickle bread
- Pueblo blue corn bread
- Southern corn sticks
- Savory party bread
- Southern cheese spoon bread
- Spinach bread
- Spoon bread
- Steamed cornbread
- Tomato-garlic bread
- Vegetable bread
- Western corn bread
- Squash cornbread
- Sourdough corn bread
- Parmesan sesame bundt loaf
- Popcorn bread
- Pepperoni bread
- Sweet vidalia onion custard bread
- Pumpkin cornbread
- Tomato bread with chile cream cheese spread
- Pepperoni breadsticks
- Spinach bread
- The perfect garlic bread
- Rich cornbread with honey butter
- The loaf of the party
- Sinfully good garlic and blue cheese bread
- Skillet cornbread with honey butter
- Stuffed artichoke bread
- Three grain bread
- Poppy-onion loaf
- Prairie home cornbread
- Vidalia onion crusted bread
- Poppy seed-swiss cheese bread
- Poppyseed cheese bread
- Rice batter bread
- Chocolate raspberry bread
- Coconut cream poppyseed bread
- Cranberry cobblestone bread
- Miracle whip banana bread
- Pina colada zucchini bread
- Orange slice nut bread
- Chocolate nut pumpkin bread
- Houska (braided bread)
TITLEsouthern cheese spoon bread

Southern Cheese Spoon Bread

3 eggs
1 cup yellow or white cornmeal
1 teaspoon salt
2 cups water
2 tablespoons butter or margarine
1 1/2 cups shredded sharp Cheddar cheese
1 cup milk
Dash of cayenne pepper
1 teaspoon baking powder

Separate whites and yolks from eggs and keep in separate bowls. Let stand to warm to room temperature.

In a medium-size bowl, combine cornmeal and salt; mix well.

Put water and butter in a medium-size saucepan. Bring mixture to boil over high heat; pour into corn meal mixture, stirring with a wire whisk. Add cheese and stir until melted. Add milk to corn meal-cheese mixture; beat with the wire whisk until smooth and no lumps of corn meal remain. Set aside to cool to room temperature.

Preheat oven to 375 degrees F.

Using solid vegetable shortening, lightly grease the inside of a rectangular or oblong 2-quart casserole. By this time the egg whites should be at room temperature.

With electric mixer set at high speed, beat egg whites, just until stiff peaks hold when beaters are slowly lifted. Using the same beaters, beat egg yolks until thick and light. Using a rubber scraper, fold egg whites, yolks, cayenne and baking powder into cornmeal mixture until ingredients are just combined. Turn into prepared casserole. Bake 55 to 60 minutes or until golden and puffed.

Serve hot with additional butter.

Makes 8 servings.