Chocolate-Orange Spoonbread

Resistant Starch–rich cornmeal gives this dish a deliciously creamy texture.

Resistant Starch: 1 g

6 servings (serving size: 1/3 cup)


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1 tablespoon unsalted butter
1/3 cup sugar
3/4 cup fine cornmeal
2 1/2 cups cold water
3 ounces 70-percent dark chocolate, chopped
Zest of 1 orange (about 1 teaspoon)
Orange slices for garnish, optional


Prep: 5 Minutes
Cook: 45 Minutes
Total: 50 Minutes

1. Preheat oven to 350°.

2. Spread butter along bottom and sides of a 3-quart baking dish. Add sugar, cornmeal, and 2 1/2 cups cold water; stir well with a whisk. Bake at 350° for 30 minutes. Remove from oven, and stir mixture carefully with a fork or whisk until smooth; bake an additional 15 minutes.

3. Remove from oven, and stir until smooth. Add chocolate; stir until chocolate melts completely. Garnish with zest, and serve warm or at room temperature with a slice of orange, if desired.

Created date

March 2011

Nutritional Information

Calories 200
Fat 8 g
Satfat 5 g
Monofat 2 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 29 g
Fiber 4 g
Cholesterol 5 mg
Sodium 12 mg