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Southern Spoonbread Recipe
|Cornmeal||2⁄3 Cup (10.67 tbs)|
|Sugar||5 Teaspoon, divided (1 Tablespoon Plus 2 Teaspoons)|
|Ground red pepper||1⁄4 Teaspoon|
|Skim milk||2 Cup (32 tbs)|
|Margarine||1 Tablespoon, melted|
|Egg yolk||1 , lightly beaten|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 861 Calories from Fat 199
% Daily Value*
Total Fat 23 g34.8%
Saturated Fat 4.9 g24.6%
Trans Fat 0 g
Cholesterol 194.4 mg
Sodium 448.2 mg18.7%
Total Carbohydrates 133 g44.3%
Dietary Fiber 8.2 g32.9%
Sugars 50.1 g
Protein 37 g73.1%
Vitamin A 23.2% Vitamin C 9.1%
Calcium 60.7% Iron 25.1%
*Based on a 2000 Calorie diet
Add milk and margarine; cook over medium heat, stirring constantly with a wire whisk, until mixture is thickened and bubbly.
Remove from heat; let cool 10 minutes.
Add egg yolk; stir.
Beat egg whites at high speed of an electric mixer until foamy.
Gradually add remaining 2 teaspoons sugar, beating until stiff peaks form.
Fold one-third of egg whites into cornmeal mixture; fold in remaining egg whites.
Pour mixture into a 1 1/2-quart souffle dish coated with cooking spray.
Bake at 375° for 35 to 40 minutes or until puffed and golden.