Rating: 4.5 stars
2 Ratings
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  • 4 star values: 1
  • 5 star values: 1

This soufflé-like corn bread is enjoyed in the South and adorns many a Kentucky Derby spread.

Kathleen Kanen and Becky Luigart-Stayner
Recipe by Cooking Light May 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

108 calories; calories from fat 32%; fat 3.8g; saturated fat 1.7g; mono fat 1.4g; poly fat 0.4g; protein 5.5g; carbohydrates 13.3g; fiber 0.9g; cholesterol 58mg; iron 0.6mg; sodium 402mg; calcium 118mg.
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