GOLDEN CHEDDAR CHEESE SPOON BREAD
2 cups milk
3/4 cup yellow corn meal
1 teaspoon salt
Butter or margarine
2 tablespoons finely minced green bell pepper
1 cup cooked whole kernel corn
1/4 pound sharp cheddar cheese, shredded
4 eggs, separated
Heat milk in saucepan until hot, not boiling. Gradually stir in corn meal. Stir in salt and 2 tablespoons butter. When butter is melted, remove from heat and stir in green pepper, corn and cheese. Stir in slightly beaten egg yolks.
Beat egg whites until stiff but not dry and fold in. Turn into buttered 1 1/2 quart baking dish.
Bake in moderate oven (350 degrees F) for 45 minutes, or until brown.
Serve at once, passing warm melted butter to pour over each serving.
Makes 6 servings
Source: Recipe pamphlet: The Collector's Cookbook - Corn, Woman's Day Kitchen #115, August 1966
2 cups milk
3/4 cup yellow corn meal
1 teaspoon salt
Butter or margarine
2 tablespoons finely minced green bell pepper
1 cup cooked whole kernel corn
1/4 pound sharp cheddar cheese, shredded
4 eggs, separated
Heat milk in saucepan until hot, not boiling. Gradually stir in corn meal. Stir in salt and 2 tablespoons butter. When butter is melted, remove from heat and stir in green pepper, corn and cheese. Stir in slightly beaten egg yolks.
Beat egg whites until stiff but not dry and fold in. Turn into buttered 1 1/2 quart baking dish.
Bake in moderate oven (350 degrees F) for 45 minutes, or until brown.
Serve at once, passing warm melted butter to pour over each serving.
Makes 6 servings
Source: Recipe pamphlet: The Collector's Cookbook - Corn, Woman's Day Kitchen #115, August 1966
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