Jazz up old-fashioned spoon bread with Cheddar cheese, hot sauce, and diced pimientos for a creamy side dish with a dash of spice.
Pimiento Cheese Spoon Bread
Makes 6 to 8 servings
- ¾ cup stone-ground white or yellow cornmeal
- 2 tablespoons all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2⅓ cups whole milk
- 1 teaspoon hot sauce
- 1¼ cups shredded extra-sharp Cheddar cheese, divided
- 2 (4-ounce) jars diced pimientos, drained
- 2 large eggs, separated
- 1 teaspoon baking powder
- 2 teaspoons chopped fresh chives
- Preheat oven to 350°. Spray bottom of a shallow 2-quart baking dish with cooking spray. Set aside.
- In a large saucepan, combine cornmeal, flour, sugar, salt, and pepper; whisk in milk and hot sauce. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook until very thick, stirring frequently, about 5 minutes. Remove from heat. Add 1 cup cheese and pimientos, stirring until cheese melts.
- In a medium bowl, place egg yolks. Whisk half of hot cornmeal mixture into egg yolks; whisk egg yolk mixture into remaining cornmeal mixture in saucepan.
- In another medium bowl, beat egg whites and baking powder with a mixer at high speed until soft peaks form; gently fold into cornmeal mixture. Spoon into prepared dish; top with remaining ¼ cup cheese.
- Bake until puffed and golden, 30 to 35 minutes. Sprinkle with chives.
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