Chocolate-Orange Spoonbread

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

Resistant Starch: 1 g

Yield: 6 servings (serving size: 1/3 cup)
Recipe from CarbLovers Diet

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


  • 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


  1. 1. Preheat oven to 350°.
  2. 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. 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.
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