Pimiento Cheese Spoon Bread

  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 65 mins

Use your favorite store-bought pimiento cheese in this savory spoon bread, a soft, soufflé-like side dish.


Cooking spray
1/2cup plus 2 teaspoons, cornmeal, divided
1 1/2cups 2 percent reduced-fat milk
1/4teaspoon salt
1/8teaspoon black pepper
3 eggs, separated
3ounces 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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 230
  • Fat 10g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 180mg
  • Sodium 360mg
  • Potassium 210mg
  • Carbohydrate 24g
  • Fiber 1g
  • Sugars 6g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 15%
  • Iron 8%