Denver Spoonbread

Denver Spoonbread

Denver Spoonbread


Makes 6 servings


3 tablespoons butter, divided
2 tablespoons grated Parmesan cheese
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
2-1/2 cups milk
1 cup yellow cornmeal
1 teaspoon salt
1-1/2 cups (6 ounces) shredded Cheddar cheese
4 eggs, separated*

*Egg whites must be free from any yolk to reach proper volume when beaten.


  1. Preheat oven to 350°F.
  2. Grease 1-1/2-quart soufflé dish with 1 tablespoon butter. Sprinkle bottom and side of dish evenly with Parmesan cheese.
  3. Melt remaining 2 tablespoons butter in medium heavy saucepan over medium heat. Add onion and bell peppers; cook 5 to 7 minutes or until tender, stirring occasionally. Transfer mixture to small bowl; set aside.
  4. Combine milk, cornmeal and salt in same saucepan. Bring to a boil over high heat. Reduce heat to medium; cook and stir 5 minutes or until mixture thickens. Remove from heat. Stir in Cheddar cheese until cheese is melted. Stir in onion mixture.
  5. Beat egg whites in large bowl with electric mixer at high speed until stiff but not dry; set aside.
  6. Beat egg yolks in separate large bowl. Stir into cornmeal mixture. Stir 1/3 of egg whites into cornmeal mixture. Fold remaining egg whites into cornmeal mixture until evenly incorporated. Pour into prepared soufflé dish.
  7. Bake about 50 minutes or until puffed and golden brown. Serve immediately. Garnish, if desired.

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