Cheddar and Leek Spoonbread
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Cheddar and Leek SpoonbreadSpoonbread is a soft, spoonable version of cornbread. It's easy to make and is a delicious alternative to stuffing. If you have a large crowd to feed, you might want to make both.2 user reviews.
Cheddar and Leek Spoonbread
Photography by Yvonne Duivenvoorden
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 232232 cal |
| pro | 11 g11g pro |
| total fat | 11 g11g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 22 g22g carb |
| fibre | 2 g2g fibre |
| chol | 102 mg102mg chol |
| sodium | 374 mg374mg sodium |
| potassium | 185 mg185mg potassium |
| % RDI: | - |
| calcium | 1919 calcium |
| iron | 77 iron |
| vit A | 1313 vit A |
| vit C | 33 vit C |
| folate | 2323 folate |
- Preparation time: 25 minutes
- Total time : 55 minutes
Spoonbread is a soft, spoonable version of cornbread. It's easy to make and is a delicious alternative to stuffing. If you have a large crowd to feed, you might want to make both.
Ingredients
- 2 tbsp butter 2 tbsp butter
- 3 cloves garlic , minced3 cloves garlic, minced
- 3 leeks , (white and light green parts only), thinly sliced3 leeks, (white and light green parts only), thinly sliced
- 2 cups milk 2 cups milk
- 1-1/2 cups sodium-reduced chicken broth 1-1/2 cups sodium-reduced chicken broth or sodium-reduced vegetable broth
- 1/2 tsp cayenne pepper 1/2 tsp cayenne pepper
- 1/2 tsp salt 1/2 tsp salt
- 1-1/2 cups cornmeal 1-1/2 cups cornmeal
- 4 eggs , separated4 eggs, separated
- 1-1/2 cups shredded old Cheddar cheese 1-1/2 cups shredded old cheddar cheese
Preparation
In large saucepan, melt butter over medium-high heat; cook garlic and leeks, stirring occasionally, until softened, 6 to 7 minutes.
Stir in milk, broth, cayenne pepper and tsp of the salt ; bring to simmer. Whisking constantly, pour in cornmeal in slow steady stream; cook until bubbly, 1 to 2 minutes. Remove from heat. Briskly whisk in egg yolks. Set aside.
In bowl, beat egg whites with remaining salt until soft peaks form, 2 to 3 minutes. Stir one-quarter into cornmeal mixture to loosen; fold in remaining whites. Fold in 1 cup of the Cheddar cheese. Scrape into greased 8-inch (2 L) square baking dish or round casserole dish. Sprinkle with remaining cheese. Bake in 350ºF (180ºC) oven until golden, 30 to 35 minutes.
Stir in milk, broth, cayenne pepper and tsp of the salt ; bring to simmer. Whisking constantly, pour in cornmeal in slow steady stream; cook until bubbly, 1 to 2 minutes. Remove from heat. Briskly whisk in egg yolks. Set aside.
In bowl, beat egg whites with remaining salt until soft peaks form, 2 to 3 minutes. Stir one-quarter into cornmeal mixture to loosen; fold in remaining whites. Fold in 1 cup of the Cheddar cheese. Scrape into greased 8-inch (2 L) square baking dish or round casserole dish. Sprinkle with remaining cheese. Bake in 350ºF (180ºC) oven until golden, 30 to 35 minutes.
Source : Canadian Living Magazine: December 2011
- Keywords : Sides; Christmas; Bake; Garlic; Leeks; Milk; Chicken broth/stock; Eggs; Cheddar cheese; 300 calories;
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