CORN AND TOMATO SPOONBREAD
Make and share this Corn and Tomato Spoonbread recipe from Food.com.
Provided by Lori Mama
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Spray 4 6oz. ramekins with non stick spray, add some cornmeal to each and dust all around. Set aside.
- Whisk milk, corn and cornmeal along with some salt and pepper in a large microwavable bowl and microwave for 5 minutes.
- Stir and continue to cook another 2 minutes until thickened.
- Stir some of the hot mixture into the beaten eggs and then combine with the cooked cornmeal along with 1 tablespoons chives and 1/2 cup Parmesan cheese.
- Divide this mixture among the ramekins, sprinkle with the remaining Parmesan cheese.
- Bake until puffed and set, about 25 minutes.
- Mix together the chopped tomatoes, remaining chives and season with salt and pepper to taste.
- Top the spoonbread with the tomatoes.
Nutrition Facts : Calories 297.1, Fat 15.3, SaturatedFat 7.7, Cholesterol 219.6, Sodium 425.9, Carbohydrate 21, Fiber 1.9, Sugar 2.1, Protein 19.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #side-dishes #eggs-dairy #easy #vegetarian #cheese #eggs #dietary
You'll also love
