Vermont-Cheddar Spoon Bread



4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 183
Caloriesfromfat 32 %
Fat 6.6 g
Satfat 3.6 g
Monofat 2 g
Polyfat 0.5 g
Protein 10.6 g
Carbohydrate 19.4 g
Fiber 1 g
Cholesterol 71 mg
Iron 1.1 mg
Sodium 311 mg
Calcium 223 mg


Cooking spray
1/2 cup plus 2 teaspoons cornmeal, divided
1 1/2 cups fat-free milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1 large egg yolk, lightly beaten
2 large egg whites
1/2 cup (2 ounces) shredded Vermont sharp cheddar cheese


Preheat oven to 375°.

Coat a 1-quart soufflé dish with cooking spray; sprinkle with 2 teaspoons cornmeal, and set aside.

Combine 1/2 cup cornmeal, milk, salt, and black pepper in a medium saucepan, and cook over medium heat 5 minutes or until thick, stirring constantly. Remove from heat.

Gradually stir 1/2 cup hot cornmeal mixture into egg yolk, and add to remaining cornmeal mixture, stirring constantly. Pour into a large bowl; cool completely.

Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg whites and cheese into cornmeal mixture. Spoon batter into prepared dish. Bake at 375° for 1 hour or until puffy and browned. Serve immediately.