Green Onion and Cheddar Spoonbread

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Butter an 8-cup gratin dish or souffle dish with 2 teaspoons of the butter and set aside.

3. 3

   In a large heavy saucepan, bring the milk and remaining butter just to a boil.

4. 4

   Whisk in the cornmeal, little by little, until smooth and thoroughly combined.

5. 5

   Return mixture to a boil, reduce heat slightly so the mixture remains at a low boil, partially cover pan and cook until quite thick, 4 to 5 minutes.

6. 6

   Transfer to a large mixing bowl, add the green onions, salt and pepper and hot sauce, to taste.

7. 7

   Let stand, covered with plastic wrap, for 10 to 15 minutes.

8. 8

   In a separate bowl, whisk the eggs until light and fluffy.

9. 9

   Whisk the eggs into the hot cornmeal mixture, along with 1 cup of the Cheddar.

10. 10

    Turn mixture into the buttered dish and place entire dish on a baking sheet.

11. 11

    Sprinkle the top with the remaining 1/4 cup of cheese.

12. 12

    Bake until firm, puffy, and golden brown on top, 35 to 40 minutes.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.