Pimento Cheese Spoonbread Recipe | James Beard Foundation
Spoonbread is all about turning a few pantry staples into something worth celebrating.
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Cooking tools:
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- Baking dish
- Oven
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- Stove
- Whisk
- Spatula
- Mixing bowl
- Measuring cup
- Measuring spoon
- Parchment paper
- Chef's knife
- Cutting board
Ingredients
- 2 tablespoons unsalted butter, softened
- 3/4 cup stone-ground white or yellow cornmeal
- 2 tablespoons all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 1/3 cups whole milk
- 1 1/4 cups shredded extra-sharp cheddar cheese, divided
- 8 ounces diced pimiento peppers, drained
- 2 large eggs, yolks and whites separated
- 1 teaspoon baking powder
- 2 green onions, chopped
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