Need a tasty Southern side for supper? Pimiento Cheese Spoonbread.
Pimiento Cheese Spoonbread
2014-10-10 21:27:32
Yield: approximately 6 servings
Ingredients
- 3⁄4 cup stone-ground white or yellow cornmeal
- 2 tablespoons all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 1⁄3 cups whole milk
- 1 teaspoon hot sauce
- 1 1⁄4 cups shredded extra-sharp Cheddar cheese, divided
- 2 (4-ounce) jars diced pimientos, drained, such as Dromedary
- 2 large eggs, separated
- 1 teaspoon baking powder
- 2 teaspoons chopped fresh chives
Instructions
- Preheat oven to 350°. Spray bottom of a shallow 2-quart baking dish with nonstick cooking spray. Set aside.
- In a large saucepan, combine cornmeal, flour, sugar, salt, and pepper; whisk in milk and hot sauce. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook until very thick, stirring frequently, approximately 5 minutes. Remove from heat. Add 1 cup cheese and pimientos, stirring until cheese melts.
- In a medium bowl, place egg yolks. Whisk half of hot cornmeal mixture into egg yolks; whisk egg yolk mixture into remaining cornmeal mixture in saucepan.
- In another medium bowl, beat egg whites and baking powder at high speed with an electric mixer until soft peaks form; gently fold into cornmeal mixture. Spoon into prepared dish; top with remaining 1⁄4 cup cheese.
- Bake until puffed and golden, 30 to 35 minutes. Sprinkle with chives.
Taste of the South https://tasteofthesouthmagazine.com/
