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

Makes 6 (3/4-cup) servings.

Prep Time: 10 minutes
Cook Time: 30 minutes

Nutritional Information

For 1 serving
Calories: 271
Sodium: 390mg
Fat: 15g
Carbohydrates: 24g
Cholesterol: 177mg
Fiber: 1g
Protein: 10g

Cayenne Cherry Spoon Bread

Ingredients

1 cup half-and-half
1 cup milk
2/3 cup cornmeal
2 tablespoons butter
2 tablespoons dry sherry
3/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/4 teaspoon McCormick® Gourmet Collection Red Pepper, Ground Cayenne
1/4 teaspoon McCormick® Gourmet Collection Rosemary, Crushed
1/2 cup shredded Manchego cheese
1/3 cup finely chopped dried tart cherries
4 eggs, separated

Directions

1. Preheat oven to 350°F. Mix half-and-half, milk, cornmeal, butter, sherry, sea salt, red 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.

2. 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.

3. 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.

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