Corn and Cheddar Spoon Bread

Name: Corn and Cheddar Spoon Bread
Total time: 65 min
Ingredients: 1⁄2 cup plus 1 Tbsp. vegetable shortening, divided; 1⁄2 cup grated Cheddar cheese; 1 cup cornmeal; 4 large eggs; 1 can (15 oz.) cream-style corn; 1 tsp. salt; 1⁄2 cup whole milk; 1⁄2 tsp. baking soda

Shop Ingredients

This traditional southern dish is like a cornmeal soufflé. Serve it with country ham, roast chicken, or a rich stew.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 6

Ingredients

1⁄2 cup plus 1 Tbsp. vegetable shortening, divided
1⁄2 cup grated Cheddar cheese
1 cup cornmeal
4 large eggs
1 can (15 oz.) cream-style corn
1 tsp. salt
1⁄2 cup whole milk
1⁄2 tsp. baking soda

Directions

Step 1
Preheat oven to 350°F. Grease a 9" × 9" casserole dish with 1 tablespoon of shortening. Melt the remaining 1⁄2 cup shortening and let cool slightly.
Step 2
Whisk together the cornmeal and eggs until well blended. Add the melted shortening, corn, salt, milk, and baking soda; mix well, and stir in the cheese.
Step 3
Pour into prepared casserole dish and bake for 45 to 50 minutes, or until lightly browned.