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Spoon Bread
Ingredients
- 4 cups milk
- 1 1/4 cups yellow cornmeal
- 1 – 16 ounce bag of frozen corn kernels, thawed
- 1 1/2 teaspoons salt
- 2/3 cup finely chopped green onions
- 1/4 cup unsalted butter, cut into pieces
- 4 large eggs, separated
Spoon Bread is kind of a cross between cornbread and custard, and can be served as a flavorful alternative to stuffing. You'll love its soufflé-like texture.
Why Try? An excellent accompaniment to your holiday turkey, served with generous amounts of gravy, spoon bread will be a hit with your holiday meal.
Foodie Byte: Spoon Bread is thought to have originated as a water- and cornmeal-based porridge enjoyed by American Indians. They called it “suppawn.”
Preparation
- Preheat oven to 375°F.
- Butter 8x8x2 glass baking dish. Whisk milk, cornmeal and salt in heavy medium saucepan. Bring to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until mixture is very thick, stirring frequently, about 20 minutes.
- Transfer mixture to large bowl. Stir in corn, green onions and butter.
- Add egg yolks one at a time to hot mixture, beating well after each addition.
- Beat egg whites in large bowl until firm peaks form. Fold whites into warm cornmeal mixture in 2 additions. Spread mixture evenly in prepared pan.
- Bake until puffed and light golden brown, about 30 minutes. Serve immediately.
Nutritional Information
Calories 278, Carbohydrates 32g, Cholesterol 120mg, Fat 13g, Fat Calories 118, Fiber 3g, Protein 10g, Saturated Fat 7g, Sodium 596mg. Daily Values: Calcium 162.44mg 16%, Phos 247.52mg 25%, Copper 0.12mg 6%, Zinc 1.52mg 10%, Panto 1.02mg 10%, Biotin 8.75mcg 2917%, Iodine 41.99mcg 28%, Magnesium 57.1mg 14%, Iron 1.52mg 8%, Vitamin B6 11%, Vitamin C 6%, Vitamin B12 13%, Vitamin D 22%, Vit E-a-Toco 2%, Vitamin A 15%. Percent Daily Values are based on a 2,000 calorie diet.
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