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Corn Spoon Bread Recipe
|Yellow cornmeal||1 Cup (16 tbs)|
|Finely chopped onion||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Baking powder||1 Teaspoon|
|Corn kernels||2 Cup (32 tbs) (Fresh, Frozen Or Canned)|
Serving size: Complete recipe
Calories 3178 Calories from Fat 787
% Daily Value*
Total Fat 87 g133.4%
Saturated Fat 39.3 g196.5%
Trans Fat 0 g
Cholesterol 1005 mg
Sodium 5014 mg208.9%
Total Carbohydrates 480 g160.1%
Dietary Fiber 86.2 g344.8%
Sugars 57.9 g
Protein 117 g234.2%
Vitamin A 104.3% Vitamin C 70.2%
Calcium 160.1% Iron 65.3%
*Based on a 2000 Calorie diet
Add cornmeal to scalded milk gradually, stirring constantly.
Mix in onion and parsley.
Cook over boiling water until thickened, about 10 minutes, stirring frequently and vigorously.
Meanwhile, beat eggs in a large bowl until thick and piled softly.
Remove double boiler top from water.
Stir in butter.
Blend salt, sugar, baking powder, and pepper; stir into cornmeal mixture.
Add hot mixture gradually to eggs, beating constantly.
Mix in corn.
Turn into a buttered 2-quart casserole.
Bake at 425°F 40 to 45 minutes, or until top is browned.