Preheat the oven to 350 degrees F. Butter a 1?-quart/1.4-liter baking or souffl? dish.
In a saut? pan, melt 2 tablespoons of the butter over medium heat. Add the shallots and cook until softened, stirring occasionally, about 3 minutes. Add the mushrooms and thyme, season with salt and pepper, and cook, stirring occasionally, until the mushrooms are cooked and any liquid has evaporated, about 8 minutes. Remove from the heat.
In a heavy-bottomed saucepan, heat the milk over medium-high heat until bubbles form around the edges. Slowly whisk in the cornmeal, reduce the heat to low, and cook, whisking constantly, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the remaining 2 tablespoons butter, followed by the cheddar cheese. Add the egg yolks, one at a time, whisking to combine after each addition.
In a medium bowl, whip the egg whites until medium-stiff peaks form ? the tips of the peaks should curl down slightly when the beaters are lifted. Gently fold the whipped egg whites into the batter. Pour the mixture into the prepared baking dish.
Bake until the spoon bread is puffed and golden brown, about 50 minutes. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (293g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 147 (39%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 42.1mg||13 %|
|Sodium 219mg||8 %|
|Potassium 665.7mg||18 %|
|Total Carbohydrate 46.1g||14 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 42g|
|Protein 13.6g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 373
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