Romano Cheese Spoon Bread

  • Yield: 6 to 8 servings


3cups water
-- Coarse salt
1cup half-and-half
4tablespoons butter
1cup white cornmeal
1/2cup grated Romano cheese
-- Hot sauce
3-- eggs, beaten


  1. Preheat oven to 375F. Butter a gratin dish or loaf pan. Bring water to a boil in a saucepan. Add cornmeal, whisk well and cook 3 minutes. Add Romano and hot sauce. Heat half and half and butter in microwave 30 seconds. Add to cornmeal mixture. Remove from heat and let cool. Add eggs and whisk well. Pour into prepared pan and bake until golden and set,  25 to 30 minutes.
Adapted from Frank Stitt’s Southern Table, Recipes and Gracious Traditions from Highland’s Bar and Grill (Artisan, 2004).