email this pagePimiento Cheese Spoon Bread
Mark Boughton Photography; styling by Teresa Blackburn
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Use your favorite store-bought pimiento cheese in this savory spoon bread, a soft, soufflé-like side dish.
Ingredients
Ingredients
Cooking spray
1/2 cup, plus 2 teaspoons, cornmeal, divided
11/2 cups 2% reduced- fat milk
1/4 teaspoon salt
1/8 teaspoon black pepper
3 eggs, separated
3 ounces pimiento cheese
Instructions
1/2 cup, plus 2 teaspoons, cornmeal, divided
11/2 cups 2% reduced- fat milk
1/4 teaspoon salt
1/8 teaspoon black pepper
3 eggs, separated
3 ounces pimiento cheese
1. Preheat oven to 375F. Coat a 6-cup soufflé dish with cooking spray; sprinkle with 2 teaspoons cornmeal.
2. Combine 1/2 cup cornmeal, milk, salt and black pepper in a medium saucepan; cook over medium heat until thick, about 5 minutes, stirring constantly. Remove from heat.
3. Gradually whisk egg yolks and pimiento cheese into cornmeal mixture. Pour into a large bowl; cool completely.
4. Beat egg whites with a mixer on high speed until stiff peaks form. Gently fold into cornmeal mixture. Spoon batter into prepared dish. Bake 1 hour, or until puffy and browned. Serve immediately. Serves 4.
"Southern-Style Veggie Plate," July 2009.
Nutritional Information
2. Combine 1/2 cup cornmeal, milk, salt and black pepper in a medium saucepan; cook over medium heat until thick, about 5 minutes, stirring constantly. Remove from heat.
3. Gradually whisk egg yolks and pimiento cheese into cornmeal mixture. Pour into a large bowl; cool completely.
4. Beat egg whites with a mixer on high speed until stiff peaks form. Gently fold into cornmeal mixture. Spoon batter into prepared dish. Bake 1 hour, or until puffy and browned. Serve immediately. Serves 4.
"Southern-Style Veggie Plate," July 2009.
Per serving: 200 calories, 10g fat, 180mg chol., 10g prot., 17g carbs., 1g fiber, 360mg sodium.
Garlicky Grilled Pattypan Squash
Mark Boughton Photography; styling by Teresa Blackburn
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With their scalloped edges and round shape, pattypan squash are perfect for the grill.
Ingredients
Ingredients
6 pattypan squash, cut in half horizontally
2 tablespoons olive oil
3 garlic cloves, minced
½ teaspoon kosher salt
Coarsely ground black pepper
Instructions
2 tablespoons olive oil
3 garlic cloves, minced
½ teaspoon kosher salt
Coarsely ground black pepper
1. Prepare grill.
2. Toss squash with olive oil, garlic, salt and pepper. Place on grill rack. Cook until browned, about 6 minutes on each side. Serves 4.
"Southern-Style Veggie Plate," July 2009.
Nutritional Information
2. Toss squash with olive oil, garlic, salt and pepper. Place on grill rack. Cook until browned, about 6 minutes on each side. Serves 4.
"Southern-Style Veggie Plate," July 2009.
Per serving: 120 calories, 8g fat, 0mg chol., 4g prot., 11g carbs., 4g fiber, 250mg sodium.
Lady Peas with Bacon and Corn
Mark Boughton Photography; styling by Teresa Blackburn
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While black-eyed are the most popular field peas, you can find many kinds in the South, including purple hull, pink-eyed, lady and crowder peas. Any variety will work in this recipe, including lima beans.
Ingredients
Ingredients
2 cups shelled lady peas
4 ears fresh corn, cooked
4 slices bacon or country ham
2 shallots or green onions
Instructions
4 ears fresh corn, cooked
4 slices bacon or country ham
2 shallots or green onions
1. Place peas in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer until crisp-tender, about 30 minutes. Drain.
2. Cut kernels from ears of corn.
3. Place country ham or bacon in large skillet. Cook until crisp and browned. Remove from pan and chop or crumble. Discard all drippings except 2 tablespoons.
4. Return pan to heat. Add shallots; sauté 5 minutes. Add peas, corn and bacon. Heat thoroughly. Serves 4.
"Southern-Style Veggie Plate," July 2009.
Nutritional Information
2. Cut kernels from ears of corn.
3. Place country ham or bacon in large skillet. Cook until crisp and browned. Remove from pan and chop or crumble. Discard all drippings except 2 tablespoons.
4. Return pan to heat. Add shallots; sauté 5 minutes. Add peas, corn and bacon. Heat thoroughly. Serves 4.
"Southern-Style Veggie Plate," July 2009.
Per serving: 270 calories, 7g fat, 10mg chol., 11g prot., 42g carbs, 11g fiber, 200mg sodium.
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