Spoon Bread

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
This soufflé-like corn bread is enjoyed in the South and adorns many a Kentucky Derby spread.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 108
Caloriesfromfat 32 %
Fat 3.8 g
Satfat 1.7 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 5.5 g
Carbohydrate 13.3 g
Fiber 0.9 g
Cholesterol 58 mg
Iron 0.6 mg
Sodium 402 mg
Calcium 118 mg

Ingredients

3/4 cup stone-ground yellow cornmeal
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups 1% low-fat milk
1/4 teaspoon hot sauce
2 large egg yolks
1 tablespoon butter
1/2 teaspoon baking powder
3 large egg whites
Cooking spray

Preparation

Preheat oven to 350°.

Combine first 4 ingredients in a large saucepan; stir in milk and hot sauce. Cook over medium heat until thick (about 15 minutes), stirring constantly. Place egg yolks in a medium bowl. Spoon 1/2 cup hot cornmeal mixture into egg yolks. Stir egg yolk mixture into remaining cornmeal mixture. Add butter, stirring until butter melts.

Place baking powder and egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold one-fourth of egg white mixture into cornmeal mixture. Fold remaining egg white mixture into cornmeal mixture. Gently spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 40 minutes or until lightly browned and puffy. Serve immediately.

Note:

Kathleen Kanen and Becky Luigart-Stayner,

May 2007