"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Country Spoon Bread Recipe

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This recipe for Country Spoon Bread, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Manwiller
Added: Sunday, March 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs whites
2 cups milk
1 1/2 cups yellow corn meal
3 egg yolks, beaten
1 cup cream style cottage cheese with chives
3/4 cup Havarti cheese with dill, shredded (3oz)*
1 (8 1/2 oz) can cream-style corn
1/2 tsp salt

Directions:
Directions:
Allow egg whites to stand at room temperature for 20 minutes.
Preheat oven to 350F. In a large saucepan, combine milk and cornmeal. Cook over medium heat, stirring constantly until the mixture is very thick and pulls away from the sides of the pan, about 5 minutes. Remove from heat.
In a mixing bowl, combine egg yolks, cottage cheese, Havarti, corn and salt; then stir into the cornmeal mixture in the saucepan.
In a medium mixing bowl, beat egg whites with an electric mixer on high speed until stiff peaks form; then fold into cornmeal mixture.
Spoon the mixture into a greased 2-quart casserole and bake uncovered 55-60 minutes or until a knife inserted near the center comes out clean. Serve immediately.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
*Or, 3/4 lb plain Havarti plus 1/4 dried dill weed stirred in.
Spoon bread is soft and generally eaten with a spoon (or fork).

 

 

 

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