Monterey Jack Cheese Spoon Bread

Preparation:  15 min. Cooking: 30 min. Total: 45 min.
Recipe photo
  • 1/4 Cup unsalted butter
  • 1 jalapeno peppers , seeded and chopped (wear rubber gloves)
  • 2 tsp shallots , minced
  • 1 clove garlics , chopped
  • 1/2 tsp ginger , grated
  • 4 Fl Oz milk
  • 1/4 Cup cornmeal
  • 1/2 Lb Monterey Jack cheese , shredded
  • 1/2 Cup corn kernels
  • 1 1/2 tsp molasses
  • 4 large eggs , separated
  • 3 tsp bourbon (optional)
Preheat oven to 350 ℉. Melt 1 whole Tbsp unsalted butter butter in a heavy saucepan. Add jalape~no, shallot, garlic and ginger and cook over low heat about 5 minutes, covered, until tender. Add milk and bring to a boil. Gradually add cornmeal, a little at a time, stirring constantly. Continue to cook about 5 minutes, stirring constantly, until mixture thickens. Remove pan from heat and stir in remaining 4 whole Tbsp unsalted butter butter, cheese, corn and molasses. Stir until blended and turn into a bowl to cool. Stir in egg yolks and bourbon. Whip egg whites to soft peaks in a separate bowl, and fold into batter. Pour batter into a greased, 8 inch square or round cake pan and bake 20-25 minutes, or until firm and golden. Remove from heat and cut into portions. Serve immediately.
Calories
250 Cal
Fat
18 g
Carbs
11 g
Protein
10 g
Fiber
0.6 g
Sugar
2.7 g
Cholesterol
150 mg
Sodium
210 mg


Nutrients

Fiber     0.6 g
Fat     18 g
Sugar     2.7 g
Carbs     11 g
Protein     10 g
Calories     250 Cal

Fats

Fat, Poly     1.3 g
Fat, Mono     5.4 g
Fat, Sat     10 g
Fat, Trans     0.2 g
Fat, Percent     65 %

Vitamins

Vitamin, K     2.6 mcg     2.2 %
Vitamin, A     630 IU     21 %
Vitamin, B12     0.5 mcg     21 %
Niacin     0.7 mg     4.1 %
Riboflavin     0.3 mg     22 %
Vitamin, C     1.7 mg     1.8 %
Vitamin, D     16 IU     2.7 %
Vitamin, B6     0.1 mg     6.6 %
Vitamin, E     0.6 mg     4.2 %
Panto, Acid     0.6 mg     11 %
Choline     69 mg     13 %
Thiamin     0.1 mg     8.2 %

Minerals

Calcium     200 mcg     20 %
Phosphorus     180 mg     26 %
Magnesium     20 mg     4.8 %
Copper     0 mcg     4 %
Fluoride     1.9 mcg     47 %
Zinc     1.1 mg     10 %
Cholesterol     150 mg     0.4 %
Sodium     210 mg     14 %
Selenium     12 mcg     21 %
Manganese     0.1 mg     1 %
Potassium     140 mg     3.1 %
Iron     1 mg     12 %