80 spoon bread cheese Recipes

mashed potatoes, all-purpose flour, soy margarine, onion powder, salt, white pepper, cayenne pepper (optional), eggs, beaten or 1 cup egg substitute, minced fresh parsley (optional), monterey jack pepper cheese, shredded, fat free cream cheese

slightly beaten eggs, jiffy corn muffin mix, cream-style corn, whole kernel corn, drained, sour cream, margarine, melted, shredded swiss cheese

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

cream-style corn, milk, oil, eggs, slightly beaten, yellow cornmeal, baking soda, salt, chopped green chilies, shredded cheddar cheese

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

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

cream cheese, softened, sugar, milk, egg substitute, butter, melted, salt, cayenne pepper, pepper, frozen corn, cream-style corn, yellow cornmeal, shredded monterey jack cheese, green onions, thinly sliced

dry milk, yellow cornmeal, water, shredded monterey jack cheese, eggs, separated, margarine or 2 tbsp butter, baking powder, seasoning salt (optional), dried chives

instant grits, boiling water, grated sharp cheddar cheese (about 4 oz), butter, diced smoked ham (about 3 oz), cayenne pepper, eggs

creamed corn, corn, jiffy cornbread mix, reduced-fat sour cream, green chilies, eggs, cheddar cheese, shredded, salt and pepper, to taste

eggs, whisked, sour cream, heavy whipping cream (or use evaporated milk), vegetable oil, butter, melted (or use liquid margarine), sweet whole kernel corn, undrained (or use fresh or frozen corn kernels), all-purpose flour, yellow cornmeal, sugar, baking powder, salt (or more to taste), pepper, add 1/2 cup shredded cheddar cheese , chopped jalapenos or red pepper, if you like

unsalted butter, whole peeled roasted chestnuts (from 7.4-oz jar), chopped fresh thyme, whole milk, salt, pasta flour (golden semolina flour), coarsely grated fontina cheese (about 5 oz), eggs, separated

unsalted butter, whole peeled roasted chestnuts (from 7.4-oz jar), chopped fresh thyme, whole milk, salt, pasta flour (golden semolina flour), coarsely grated fontina cheese (about 5 oz), eggs , seperated

water, yellow cornmeal, low-fat milk, shredded extra-sharp cheddar cheese, grated fresh onion, salt, ground red pepper, black pepper, garlic cloves, minced, egg whites (at room temperature ), sugar, roasted summer squash, vegetable cooking spray

water, yellow cornmeal, low-fat milk, shredded extra-sharp cheddar cheese, grated fresh onion, salt, ground red pepper, black pepper, garlic cloves, minced, egg whites (at room temperature ), sugar, roasted summer squash

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

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.

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