Asparagus and Cheese Spoon Bread

Asparagus and Cheese Spoon Bread

Serves 4
A Southern spin on a brunch favorite, this quiche-style spoon bread spotlights fresh, spring asparagus and creamy Monterey Jack.
  • 1/2 cup cornmeal
  • 1 3/4 cup milk, divided
  • 2 tablespoons canola oil
  • 4 large eggs, beaten well
  • 1 cup frozen 365 Organic Everyday Value™ Sweet Corn
  • 1/2 pound fresh asparagus, thinly sliced
  • 1 cup shredded 365 Everyday Value™ Monterey Jack Cheese
  • 1 teaspoon salt
  • Several grinds freshly cracked pepper
You must be signed in to use shopping lists. Sign in or create account
Position oven rack to middle shelf; preheat to 375ºF. Spray an 8 x 8-inch baking dish with nonstick baking spray; set aside.

In small bowl, whisk together cornmeal and 3/4 cup milk; set aside. In 2-quart sauce pan, heat remaining milk over medium heat; whisk in cornmeal mixture. Whisk continuously until mixture thickens, about 3 minutes. Remove from heat. In same pan, whisk in oil, eggs, corn, asparagus, cheese, salt and pepper.

Pour batter into baking dish; bake 20 to 25 minutes or until firm. Serve hot.
Nutritional Info: 
Per Serving: 400 calories (210 from fat), 24g total fat, 9g saturated fat, 245mg cholesterol, 850mg sodium, 30g carbohydrates, (4 g dietary fiber, 8g sugar), 21g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion