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Cheesy Chive Spoonbread

kept byElyn7071
recipe byFood52

Makes 1 9-inch (or comparably-sized) dish

1 1/3 cups cornmeal (I used Bob’s Red Mill Medium; you can use fine as well)
1 teaspoon salt
2 1/2 cups whole milk
4 tablespoons (1/2 stick) unsalted butter
5 large eggs, separated
1 1/2 cups finely grated, sharp cheddar cheese (buy something decent)
1/2 cup finely chopped chives (or more, to taste)



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