The best delicious Escarole And Cheese Spoon Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Escarole And Cheese Spoon Bread recipe today!
Hello my friends, this Escarole And Cheese Spoon Bread recipe will not disappoint, I promise! Made with simple ingredients, our Escarole And Cheese Spoon Bread is amazingly delicious, and addictive, everyone will be asking for more Escarole And Cheese Spoon Bread.
What Makes This Escarole And Cheese Spoon Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Escarole And Cheese Spoon Bread.
Ready to make this Escarole And Cheese Spoon Bread Recipe? Let’s do it!
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6 c Milk
2 tb Sugar
1 1/2 ts Salt
1/2 ts Cayenne pepper
2 c Cornmeal
1 sm Head escarole; chopped
2 c Grated sharp cheddar cheese;
-(about 8 ounces)
1/4 c Butter
8 Eggs; separated
Position rack in center of oven and preheat to 350F. Butter two 2-quart
souffle dishes or baking dishes.
Heat first 4 ingredients in heavy large saucepan over medium heat until
bubbles form around edge of pan. Gradually stir in cornmeal. Add escarole.
Stir until mixture is very thick and creamy, about 5 minutes. Remove from
heat. Add cheese and butter and mix until butter melts. Season with
generous amount of pepper. Beat egg yolks to blend and gradually stir into
cornmeal mixture. Beat whites in large bowl until stiff but not dry. Mix
1/4 of whites into cornmeal mixture. Gradually fold in remaining whites.
Divide mixture between prepared dishes. Bake until puffed, golden and knife
inserted into centers comes out clean, about 55 minutes. Serve hot.
Serves 12.
Yields
1 servings
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