Cheddar & Sour Cream Spoon Bread

1		onion
2		garlic cloves
1  cup		yellow cornmeal
1-1/2  teaspoons		baking powder
1  teaspoon		salt
2  cups		milk
3		large eggs
2  tablespoons		unsalted butter
8  ounces		sour cream
2  cups		cheddar cheese-grated

Tip: For nutritional information on all the ingredients in Cheddar & Sour Cream Spoon Bread just click on each ingredient name. Then adjust the serving size for any Cheddar & Sour Cream Spoon Bread ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 375 degrees and grease a 1-quart baking dish.

Chop onion and garlic finely. In a large bowl whisk together cornmeal, baking powder, salt, onion, and garlic. In a saucepan, bring milk to a simmer over moderate heat and add slowly to cornmeal mixture, whisking. Cool 5 minutes.

In a small bowl whisk eggs lightly and add to warm cornmeal mixture slowly , whisking. Whisk in butter until melted and transfer mixture to baking dish. Stir sour cream well and drop by spoonfuls evenly on batter, letting it sink in. Sprinkle cheese over batter and bake bread in middle of oven for 40 minutes.