Chocolate-Orange Spoonbread
Resistant Starchrich cornmeal gives this dish a deliciously creamy texture.
Resistant Starch: 1 g
Yield: 6 servings (serving size: 1/3 cup)
Total:
Recipe from
More From Health
Recipe Time
Cook Time:
Prep Time:
Total:
50 Minutes
Nutritional Information
Amount per serving
- Calories: 200
- Fat: 8g
- Saturated fat: 5g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.0g
- Protein: 2g
- Carbohydrate: 29g
- Fiber: 4g
- Cholesterol: 5mg
- Sodium: 12mg
Ingredients
- 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
Preparation
- 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.
Chocolate-Orange Spoonbread Recipe at a Glance
- COURSE: Desserts, Puddings/Custards
- MAIN INGREDIENT: Chocolate
- DIETARY CONSIDERATION: Low Sodium
- PUBLICATION: Health
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