Asparagus and Cheese Spoon Bread
Serves 4
Time 30 min
A Southern spin on a brunch favorite, this quiche-style spoon bread spotlights fresh spring asparagus and creamy Monterey Jack.
Special Diets:
Ingredients
- 1/2 cup cornmeal
- 1 3/4 cup low-fat (1%) milk, divided
- 2 tablespoons canola oil
- 4 large eggs, beaten well
- 1 cup frozen 365 Organic Everyday Value™ Sweet Corn
- 1/2 pound asparagus, thinly sliced
- 1 cup shredded 365 Everyday Value™ Monterey Jack Cheese
- 1 teaspoon fine sea saltsalt
- Several grinds freshly cracked pepper
Method
Position the 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 a 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 (4g dietary fiber, 8g sugar), 21g protein.
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.
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Ingredients
- 1/2 cup cornmeal
- 1 3/4 cup low-fat (1%) milk, divided
- 2 tablespoons canola oil
- 4 large eggs, beaten well
- 1 cup frozen 365 Organic Everyday Value™ Sweet Corn
- 1/2 pound asparagus, thinly sliced
- 1 cup shredded 365 Everyday Value™ Monterey Jack Cheese
- 1 teaspoon fine sea saltsalt
- Several grinds freshly cracked pepper