Comte Cheese Spoon Breads with Roasted Pepper Raisin Jam

Comte Cheese Spoon Breads with Roated Pepper Raisin Jam 2
Jessica Merchant
  • Yield: 6 servings
  • Prep: 15 minutes
  • Cook: 40 minutes


Spoon Breads:
1 1/2cups 2-percent reduced-fat milk
1/2cup yellow cornmeal
1/4teaspoon coarse salt
Freshly ground pepper
3 eggs, separated
2ounces Comte cheese, grated
2ounces Romano cheese, grated
Roasted Pepper Raisin Jam:
1cup roasted red bell peppers
1/2cup dark raisins
2teaspoons balsamic vinegar


  1. Preheat oven to 375F. Spray 6 muffin cups with cooking spray. Coat each cup with cornmeal.
  2. Heat milk in a saucepan over medium heat until hot. Add cornmeal, salt and pepper; whisk well. Cook until thick, about 5 minutes. Gradually stir a small amount of hot cornmeal mixture into egg yolks; add back to remaining cornmeal mixture stirring constantly. Let cool.
  3. Beat egg whites until stiff peaks form. Gently fold egg whites and cheeses into cornmeal mixture. Divide mixture evenly among muffin cups. Bake 40 minutes, or until browned and knife inserted in center comes out clean. Serve with jam.
  4. To prepare jam, place peppers, raisins and vinegar in food processor. Pulse a few times until mixture is chunky.

—Recipe by Jill Melton

Nutritional Info *per serving

  • Calories 234
  • Fat 9g
  • Cholesterol 131mg
  • Sodium 308mg
  • Carbohydrate 26g
  • Fiber 1g
  • Sugars 11g
  • Protein 12g