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Old Fashioned Deep South Spoon Bread Recipe
|Light cream||1 Pint|
|Milk||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||1⁄4 Cup (4 tbs)|
|Sifted stone or water ground white corn meal||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Baking powder||1 Teaspoon|
Calories 803 Calories from Fat 504
% Daily Value*
Total Fat 57 g87.9%
Saturated Fat 32.8 g164.2%
Trans Fat 0 g
Cholesterol 376.8 mg125.6%
Sodium 705.4 mg29.4%
Total Carbohydrates 59 g19.7%
Dietary Fiber 6.2 g25%
Sugars 9.9 g
Protein 16 g32.4%
Vitamin A 36.6% Vitamin C 1.2%
Calcium 23.3% Iron 18.8%
*Based on a 2000 Calorie diet
Heat cream, milk, butter, sugar, and salt uncovered, stirring occasionally, until scalding; off heat, mix in corn meal, beating until smooth and thick.
Lightly beat yolks and stir in baking powder.
Stir a little of the hot mixture into yolks, then return to pan and blend well.
Beat whites until soft peaks form and fold in.
Bake, uncovered, in a lightly buttered 2-quart casserole or souffle dish 30-35 minutes until puffy and lightly browned.
Serve oven hot with lots of butter, salt, and freshly ground black pepper.