Spoon Bread

PREP: 20 min. • COOK: 4 hours MAKES: 8 serv­ings

Simple & Delicious - - RECIPE INDEX -

En­joy an easy take on this south­ern spe­cialty by us­ing the slow cooker. It goes es­pe­cially well with bar­be­cue. —Taste of Home Test Kitchen

1 pkg. (8 oz.) cream

cheese, soft­ened

2 Tbsp. sugar

2 large eggs, beaten

1 cup 2% milk

2 Tbsp. but­ter, melted

1/2 tsp. salt

1/4 tsp. cayenne pep­per

1/8 tsp. pep­per

2 cups frozen corn

1 can (143/4 oz.) cream-style corn 1 cup yel­low corn­meal 1 cup shred­ded Mon­terey

Jack cheese 3 green onions, thinly sliced Coarsely ground pep­per and thinly sliced green onions, op­tional

1. In a bowl, beat cream cheese and sugar un­til smooth. Grad­u­ally beat in eggs. Beat in the milk, but­ter, salt, cayenne and pep­per un­til blended.

Stir in the re­main­ing ingredients.

2. Pour into a greased 3-qt. slow cooker. Cover and cook on low for 4-5 hours or un­til a tooth­pick in­serted in the cen­ter comes out clean. If de­sired, top with ad­di­tional pep­per and green onions. PER SERV­ING 350 cal., 18g fat (11g sat. fat), 54mg chol., 525mg sod., 38g carb. (8g sug­ars, 3g fiber), 12g pro.

Spoon Bread

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