← Back to Search Results
baking American
Spoon Bread

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield: Serves 4 to 5

Ingredients

  • Butter, for the mold
  • 2 cups milk
  • 2/3 cup yellow cornmeal
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons butter
  • 3 eggs, separated
  • 2 teaspoons baking powder

Equipment:

  • 2 quart souffle dish or ovenproof baking dish

Directions

Generously butter the souffle dish.  Preheat the over to 350° F.

In a heavy medium saucepan, scald the milk. Do not let it boil.  Combine the cornmeal, salt and sugar, and slowly stir into the milk.  Add the butter and stir constantly over moderate heat for 10 minutes.

Off the heat, stir in the egg yolks and baking powder.  Let cool.

In a bowl, beat the egg whites with a dash of salt until they form soft peaks.  Thoroughly blend about ½ cup of the egg whites into the cornmeal mixture to lighten it.  Gently fold in the remaining egg whites, do not overblend.

Pour the mixture into the buttered mold and bake for 30 to 35 minutes, until golden.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 5 servings, and uses 1 tablespoon of butter to grease the souffle dish.

251kcal (13%)
238mg (24%)
0mg (0%)
145mcg RAE (5%)
236mg
35mg
9g
8g
2g
23g
155mg (52%)
746mg (31%)
7g (37%)
14g (22%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
food-to-live-by Food to Live By
by Myra Goodman
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
west-coast-cooking West Coast Cooking
by Greg Atkinson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
desserts-4-today Desserts 4 Today
by Abby Dodge
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?