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Southern Spoon Bread Recipe
|Yellow cornmeal/White cornmeal||1 Cup (16 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg yolks||3 , slightly beaten|
|Baking powder||1 Teaspoon|
Serving size: Complete recipe
Calories 1120 Calories from Fat 442
% Daily Value*
Total Fat 49 g75.5%
Saturated Fat 23.9 g119.6%
Trans Fat 0 g
Cholesterol 642.4 mg
Sodium 2669.2 mg111.2%
Total Carbohydrates 137 g45.7%
Dietary Fiber 10.6 g42.4%
Sugars 12.8 g
Protein 35 g69.5%
Vitamin A 32.6% Vitamin C
Calcium 71% Iron 40.2%
*Based on a 2000 Calorie diet
Grease a 2-quart casserole or a 12-by-8-by-2-inch baking dish.
In medium saucepan, gradually stir cornmeal and salt into boiling water.
Cook, over medium heat, stirring constantly, until consistency of thick mush.
Remove from heat.
Add butter and milk; beat until smooth.
Let cool to room temperature.
Meanwhile, beat egg whites until stiff peaks form when beater is raised; set aside.
Using same beaters, beat egg yolks until thick and lemon-colored.
Stir egg yolks and baking powder into cooled cornmeal mixture, mixing well.
Then gently fold in egg whites until well combined.
Turn into prepared casserole; bake 40 to 50 min- utes, or until golden-brown and puffy.
To serve, spoon from casserole (or, if baked in oblong dish, cut into squares), and serve hot, with butter.
Makes 8 servings.