Southern Spoonbread Recipe


Health IndexHealthyCourse


 Cornmeal2⁄3 Cup (10.67 tbs)
 Sugar5 Teaspoon, divided (1 Tablespoon Plus 2 Teaspoons)
 Ground red pepper1⁄4 Teaspoon
 Skim milk2 Cup (32 tbs)
 Margarine1 Tablespoon, melted
 Egg yolk1 , lightly beaten
 Egg whites3
 Vegetable cooking spray1

Nutrition Facts

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


Combine cornmeal, 1 tablespoon sugar, and red pepper in a saucepan.
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.