53 and cheddar spoon bread Recipes

water, cream of wheat or 3/4 cup instant or 3/4 cup quick, shredded cheddar cheese (may use low fat if desired), milk, eggs, separated, ground black pepper

eggs, shredded mild cheddar cheese, divided, cream-style corn, whole kernel corn, drained, corn muffin mix, sour cream, butter, melted

beef, ground, onion, chopped, green pepper, chopped, garlic clove, minced, chili powder, canned tomatoes, kernel corn, salt, pepper, kidney beans, cooked, milk, butter, salt, cornmeal, cheddar cheese, grated, egg, beaten

ground beef, onion, chopped, green pepper, chopped, garlic clove, minced, diced tomatoes, undrained, frozen corn, sliced ripe olives, drained, chili powder, salt, pepper, cornmeal, water, fat-free milk, divided, cornmeal, salt, shredded reduced-fat cheddar cheese, butter, egg substitute

jiffy corn muffin mix, cream-style corn, whole kernel corn, drained, eggs, beaten, sour cream, melted butter, shredded swiss cheese or 4 oz cheddar cheese

jiffy corn muffin mix, whole kernel corn, creamed corn, eggs, slightly beaten, margarine, melted, sour cream, cheddar cheese, shredded

milk, divided, yellow cornmeal, shredded sharp cheddar cheese, butter, sugar, salt, eggs, well beaten

milk, cornmeal, cheddar cheese, shredded, monterey jack cheese, shredded, butter, baking powder, sugar, salt, eggs

cornmeal, divided, fat-free milk, salt, black pepper, egg yolk, lightly beaten, egg whites, shredded vermont sharp cheddar cheese

butter, unsalted, milk, yellow cornmeal, green onions, finely chopped, salt & freshly ground black pepper, hot sauce, eggs, cheddar cheese , coarsly grated

butter, onion, finely diced, cayenne pepper, salt, milk, cornmeal, cheddar cheese, eggs, separated, corn kernel (fresh or frozen ), hominy corn (both found in cans) or 1/2 cup creamed corn (both found in cans)

onion, garlic cloves, yellow cornmeal, baking powder, salt, milk, eggs, unsalted butter, softened, an 8-oz container sour cream, coarsely grated cheddar (about 4 oz)

cream-style corn, milk, shortening, eggs, slightly beaten, cornmeal, baking soda, baking powder, salt, diced green chilies, drained, shredded cheddar cheese

eggs, cream-style corn, onion, finely chopped, sliced ripe olives, drained, vegetable oil, jalapeno chiles, stemmed, seeded, and finely chopped, garlic salt, baking powder, ground cumin, yellow cornmeal, shredded cheddar cheese or 2 cups monterey jack and cheddar cheese blend

dry nonfat dry milk powder, yellow cornmeal, water, shredded cheddar cheese, divided, eggs, separated, margarine or 2 tbsp butter, baking powder

butter, divided, parmesan cheese, chopped onion, chopped green bell pepper, chopped red bell pepper, milk, yellow cornmeal, salt, shredded cheddar cheese, eggs, separated

butter or 3 tbsp margarine, divided, grated parmesan cheese, onion, chopped, green bell pepper, chopped, red bell pepper, chopped, milk, yellow cornmeal, salt, cheddar cheese, shredded, eggs, separated

cheesy spoon bread, instant nonfat dry milk, yellow corn meal, water, shredded cheddar cheese, divided, eggs, separated, margarine or butter, baking powder, preheat oven to 375o f. grease 1 1/2-quart casserole dish., combine dry milk and corn meal in large saucepan. stir in water. cook, stirring constantly, until mixture comes to a boil and thickens. remove from heat. stir in 3/4 cup cheese, egg yolks, margarine and baking powder., beat egg whites in small mixer bowl until stiff peaks form. fold into corn meal mixture lightly but thoroughly. pour into prepared dish. sprinkle with remaining cheese., bake for 30 to 35 minutes or until top is golden and filling is set. serve warm.