Cayenne Cherry Spoon Bread

A traditional Southern side dish gets an modern update with tart dried cherries and Manchego cheese.

Serves: 6
Serving Size: 3/4 cup
10 mins Prep time 30 mins Cook time
10 mins Prep time
30 mins Cook time
  • Preheat oven to 350°F. Mix half-and-half, milk, cornmeal, butter, sherry, sea salt, cayenne pepper and rosemary in medium saucepan. Bring just to boil on medium heat. Reduce heat to medium-low; simmer 2 minutes or until slightly thickened, stirring frequently. Remove from heat. Stir in cheese and cherries. Let stand 10 to 15 minutes or until slightly cooled

  • Beat egg yolks in small bowl. Stir into cornmeal mixture. Beat egg whites in medium bowl with electric mixer on high speed until soft peaks form. Stir 1/3 of the egg whites into cornmeal mixture until well mixed. Gently stir in remaining egg whites. Pour into greased 8-inch square baking dish

  • Bake 25 to 30 minutes or until top is browned and center is slightly loose. (Knife inserted into center comes out clean.) Let stand 5 minutes before serving

Nutrition information

(Amount per serving)

  • 271Calories: 271Cholesterol: 177mg
  • Sodium: 390mgProtein: 10g
  • Total Fat: 15gFiber: 1g
  • Carbohydrate: 24g