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Cheesy Parmesan Spoon Bread Recipe

   
 

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     Cheesy Parmesan Spoon Bread

Category   Desserts - Breads
Sub Category   None
Servings   8
Preptime   55 minutes

Ingredients
1 cup fine stone-ground yellow cornmeal
1 1/2 cups whole or 2% milk
1 1/2 cups heavy cream
4 tablespoons (1/2 stick) unsalted butter
3/4 cup finely grated Parmesan cheese
1 teaspoon kosher salt
4 large eggs, lightly beaten
2 teaspoons baking powder (aluminum-free if possible)
 

Instructions
Preheat the oven to 350 degrees. Butter the bottom and sides of a medium, round casserole dish. In a heavy saucepan, bring the milk and cream to a gentle boil over medium heat. Slowly stir in the cornmeal. Continue to whisk vigorously (to prevent the cornmeal from clumping) until the mixture has thickened, about 2 – 4 minutes. Turn off the heat and stir in the butter, Parmesan cheese and salt. (If the mixture is very hot, allow to cool off for a few minutes.) Whisk the beaten eggs and baking powder into the cornmeal mixture. Beat with an electric mixer on medium-high speed until completely blended and smooth, 2-3 minutes. Pour the batter into the prepared baking dish. Bake until puffed and golden, about 35 minutes. Serve with lots of butter. (The spoon bread will collapse quickly as with most soufflés, but will still taste perfectly delicious.)


Originally Submitted
1/15/2013





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