Cheddar Cheese Spoon Bread Recipes

CHEDDAR BREAD

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan; set aside.
• Whisk together flour, baking powder, salt, baking soda, and 6 ounces cheese; set aside. In a separate bowl, whisk together butter, eggs, and buttermilk until thoroughly combined. Add to flour mixture and stir to combine. Transfer to prepared pan; spread evenly with an offset spatula. Sprinkle over remaining 1 ounce cheese. Bake until a skewer inserted in the center comes out with moist crumbs attached, 50 to 55 minutes. Transfer pan to a wire rack to cool for 5 minutes. Remove bread from pan and let cool completely on wire rack.

KENTUCKY SPOON BREAD

Steps:

• In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. , Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly. , Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well. , In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.

CHEDDAR CHEESE SPOON BREAD

Steps:

• In a large saucepan, bring the water to a boil; add in salt and lower the heat to simmering.
• Add in the cornmeal while stirring with a wire whisk; continue to cook for about 2 minutes, stirring constantly.
• Remove pan from heat and whisk in pepper, butter, and milk.
• When the mixture in smooth, add in the eggs and beat with a whisk.
• Stir in the cheese and scallions.
• Transfer mixture to a buttered 2-quart casserole.
• Bake in a 400° oven for 40 minutes or until a pick comes out clean.