CHEDDAR BUTTERMILK SPOON BREAD

INGREDIENTS:

EGGS, 2
YELLOW STONE GROUND CORNMEAL, 1/2 CUP
BUTTERMILK NON/LOW FAT, 2 CUPS
SHARP CHEDDAR CHEESE, 2 TBL
SALT, 1/2 TEA
LEMON ZEST, 1 TBL

STEPS:

HEAT OVEN TO 350

WHISK EGGS IN MIXING BOWL

STIR IN REST OF INGREDIENTS

POUR IN GREASED 1 1/2 QUART SOUFFLE DISH

BAKE 45 MINUTES UNTIL PUFFY AND GOLDEN BROWN

SERVE WITH BEANS

TIME TO PREPARE: 65 MINUTES (SERVES 5)
** SUGGESTED WINE: GEWURZTRAMINER