Spoonbread With Cheese and Scallions

• Vegetarian
• Gluten free

• Produce

  • 2 bunches Scallions

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 cup Cornmeal, white
  • 1/2 tsp Salt

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Cheddar cheese, firmly packed grated sharp
  • 1 cup Half and half
  • 1/2 cup Parmesan cheese, firmly packed grated
  • 2 cups Whole milk

Found on cooking.nytimes.com

Description

Directions

• Preheat oven to 350 degrees. Butter a 2-quart soufflé dish or casserole and sprinkle with enough Parmesan (about 1 tablespoon) to lightly coat the dish. Set aside. Melt 1 tablespoon butter in a skillet, add the scallions and cook until just wilted. Set aside. In a heavy saucepan over medium heat, heat the milk, half-and-half and salt until bubbles form around the edges. Slowly sprinkle in the cornmeal, stirring constantly. Continue to stir and cook over low heat until the mixture is smooth and creamy. Remove pot from the heat and add the remaining butter and Parmesan, the scallions and the Cheddar cheese. Stir vigorously until well incorporated. Lightly beat the egg yolks and add them, stirring vigorously. Beat egg whites until they form stiff peaks. Beat a large spoonful of whites into the cornmeal mixture; then gently fold in the rest of the whites. Pour into the prepared dish and smooth the top. Bake 30 to 40 minutes, or until puffy and golden brown on top. Serve immediately.

Nutrition