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Title: Cheddar Spoon Bread
Yield: 1 Serving

Ingredients

  1 1/2    cup.          milk
    1/2    cup.                2    cup.       &n            -cheddar chee; (8 oz.)  or m
      1 tb butter
  1 1/2 ts baking powder
      1 ts sugar
      4    eggs

Instructions

In a large saucepan stir together the milk and the cornmeal. Cook,
stirring constantly, over med.-hi heat till mixture is thickened and
bubbly; remove from heat. Add cheese, butter, baking powder, sugar and 1/4
tsp. salt. Stir till cheese melts. Separate eggs. Add yolks, one at a
time, to cornmeal mixture, stirring after each addition just till combined
(mixture will be thick). In a large mixing bowl beat egg whites with an
electric mixer on high speed till stiff peaks form (tips stand straight).
Stir about 1/3 of the beaten egg whites into the cornmeal mixture. Gently
fold remaining beaten egg whites into cornmeal mixture till combined.
Spoon mixture into an ungreased 2-quart casserole or souffle dish. Bake in
a 325* oven for 45-50 min. or till a knife inserted near the center comes
out clean. Serve immediately. Makes 8 servings.

>From: becktech@txdirect.net

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Per serving: 1853 Calories (kcal); 110g Total Fat; (52% calories from fat);
23g Protein; 204g Carbohydrate; 996mg Cholesterol; 1892mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 20 Fat;
13 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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