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Spoon Bread

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings
This soufflé-like corn bread is enjoyed in the South and adorns many a Kentucky Derby spread.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.