Cookbook:Spoonbread

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Cookbook | Ingredients | Recipes | Southern cuisine | Bread

Spoonbread
Category Bread recipes
Servings 5
Time 1 hour
Difficulty Easy
NUTRITION FACTS:
Serving Size: 3½ inches square
Servings Per Recipe: 5
Amount per serving
Calories 284
Calories from fat 88 (31%)
Total Fat 10 g
Saturated Fat 5g
Cholesterol 189 mg
Sodium 400 mg
Total Carbohydrates 34 g
Dietary Fiber 2 g
Sugars 9 g
Protein 14 g
Vitamin A ?%
Vitamin C ?%
Calcium ?%
Iron ?%

Ingredients[edit]

Procedure[edit]

  1. Preheat oven to 400°F (205°C).
  2. Thickly coat 8 x 8 inch (20 cm x 20 cm) baking pan with cooking spray.
  3. Beat egg whites until stiff, then set aside.
  4. Heat milk in medium saucepan over medium heat until just barely bubbling at the edges.
  5. Reduce heat and whisk while slowly adding cornmeal.
  6. Whisk constantly over low heat for 5 minutes.
  7. Take off heat and stir in black pepper, red pepper flakes, salt, and scallions.
  8. Stir in egg yolks and cheese.
  9. Fold in whipped egg whites.
  10. Pour into pan.
  11. Bake about 30 minutes, or until a toothpick inserted into center comes out clean.