Kentucky Spoon Bread Recipe

5 1 1
Kentucky Spoon Bread Recipe
Kentucky Spoon Bread Recipe photo by Taste of Home
Publisher Photo

Kentucky Spoon Bread Recipe

Read Reviews
5 1 1
Publisher Photo
This is a traditional Kentucky recipe. It’s a popular side dish served all year long. If you’ve never tried spoon bread before, I think you’ll find it’s tasty and comforting.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 4 cups 2% milk
  • 1 cup cornmeal
  • 3 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 tablespoons butter
  • 3 eggs, separated

Directions

In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan.
Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly.
Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well.
In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended.
Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately. Yield: 8 servings.
Originally published as Kentucky Spoon Bread in Country October/November 2006, p51

Nutritional Facts

1 each: 197 calories, 9g fat (5g saturated fat), 104mg cholesterol, 433mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 8g protein.

  • 4 cups 2% milk
  • 1 cup cornmeal
  • 3 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 tablespoons butter
  • 3 eggs, separated
  1. In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan.
  2. Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly.
  3. Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well.
  4. In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended.
  5. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately. Yield: 8 servings.
Originally published as Kentucky Spoon Bread in Country October/November 2006, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forKentucky Spoon Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Pineapple46 User ID: 5588959 161443
Reviewed Nov. 10, 2010

"What a great recipe for spoon"

Loading Image