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Vermont-Cheddar Spoon Bread

Vermont-Cheddar Spoon Bread

Cooking Light JULY 1999

  • Yield: 4 servings (serving size: 1 cup)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 32%
  • Fat: 6.6g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.5g
  • Protein: 10.6g
  • Carbohydrate: 19.4g
  • Fiber: 1g
  • Cholesterol: 71mg
  • Iron: 1.1mg
  • Sodium: 311mg
  • Calcium: 223mg

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Vermont-Cheddar Spoon Bread Recipe