Ham and Two-Cheese Spoon Bread

Ham and Two-Cheese Spoon Bread Recipe
Jan Smith

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 201
Caloriesfromfat 29 %
Fat 6.4 g
Satfat 3.3 g
Monofat 1.3 g
Polyfat 0.4 g
Protein 16.6 g
Carbohydrate 18.3 g
Fiber 1.3 g
Cholesterol 78 mg
Iron 1.1 mg
Sodium 586 mg
Calcium 219 mg

Ingredients

2 3/4 cups fat-free milk
2 teaspoons sugar
1 teaspoon dried thyme
1/8 teaspoon ground red pepper
3/4 cup yellow cornmeal
2 large egg yolks, lightly beaten
Cooking spray
1 cup chopped onion
8 ounces 33%-less-sodium ham, diced
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
4 large egg whites

Preparation

Preheat oven to 375°.

Combine milk, sugar, dried thyme, and pepper in a medium saucepan over medium-high heat. When mixture begins to simmer, gradually add cornmeal in a slow, steady stream, stirring well with a whisk. Cook 3 minutes or until thickened and smooth, stirring constantly. Transfer cornmeal mixture to a large bowl. Add yolks, stirring with a whisk. Let mixture stand 10 minutes.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 6 minutes or until tender. Add to cornmeal mixture. Recoat pan with cooking spray. Add ham; sauté 5 minutes or until ham begins to brown. Add to cornmeal mixture. Stir cheeses into cornmeal mixture.

Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Gently stir one-third of egg white mixture into cornmeal mixture; gently fold in remaining egg white mixture. Using a rubber spatula, scrape cornmeal mixture into a 1 1/2-quart soufflé or deep baking dish coated with cooking spray. Bake at 375° for 50 minutes or until puffed, golden brown, and just set in center. Serve immediately.

Note:

David Bonom,

January 2006
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