corn & cheese spoonbread |
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Ingredients1 cup cornmeal
1 cup milk
1 can (8 1/2oz) cream style corn
1/2 cup butter or margarine
2 eggs
1 cup shredded sharp Cheddar or Colby cheese
1/4 cup chopped stuffed green olives, drained
1/4 tsp dried dill weed
1 cup milk
1 can (8 1/2oz) cream style corn
1/2 cup butter or margarine
2 eggs
1 cup shredded sharp Cheddar or Colby cheese
1/4 cup chopped stuffed green olives, drained
1/4 tsp dried dill weed
ProceduresHEAT OVEN TO 375? F. Grease 1-quart casserole. In medium saucepan over medium heat, combine cornmeal, milk, and corn; mix well. Bring to a boil, stirring constantly. Remove from heat; stir in butter. Add eggs one at a time, beating by hand after each addition. Stir in cheese, olives, and dill. Pour batter into greased casserole. Bake for 30 to 35 minutes or until golden brown. Serve immediately, topped with additional butter or margarine.
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