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Old Virginia Spoon bread Recipe
|Milk||3 Cup (48 tbs)|
|Cornmeal||3⁄4 Cup (12 tbs)|
|Eggs||2 Small, separated|
|Baking powder||1 Teaspoon|
Calories 195 Calories from Fat 86
% Daily Value*
Total Fat 10 g14.9%
Saturated Fat 5.2 g25.8%
Trans Fat 0 g
Cholesterol 75.6 mg25.2%
Sodium 459.2 mg19.1%
Total Carbohydrates 22 g7.2%
Dietary Fiber 1.5 g5.8%
Sugars 6.2 g
Protein 7 g13.8%
Vitamin A 6% Vitamin C
Calcium 19.8% Iron 5.9%
*Based on a 2000 Calorie diet
1 Preheat the oven to 375°F.
2 Lightly grease a 2-quart baking dish.
3 In top of a double boiler, scald 2 cups milk.
4 In a bowl, mix the remaining 1 cup milk and cornmeal.
5 Combine the cornmeal mixture with the scalded milk.
6 Cook over low heat for 30 minutes, stirring frequently.
7 Remove from the heat.
8 In a bowl, beat egg yolks until thick and lemon colored.
9 Gradually blend in about one-fourth of the hot mixture into the yolks.
10 Add the egg yolk mixture, butter, baking powder, and salt to the remaining hot mixture, stirring constantly.
11 In another bowl, beat egg whites until stiff but not dry.
12 Gently fold into the cornmeal mixture.
13 Transfer the mixture to the prepared baking dish.
14 Bake for 25 to 30 minutes.
15 Cut and serve.