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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 32%
  • Fat: 3.8g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.5g
  • Carbohydrate: 13.3g
  • Fiber: 0.9g
  • Cholesterol: 58mg
  • Iron: 0.6mg
  • Sodium: 402mg
  • Calcium: 118mg

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

  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.
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