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Comforting Spoon Bread

Here's a comforting side dish that has saved quite a few ordinary meals at our house. To spice it up a bit for Christmas, I stir in a can of holly-green chopped chilies. It's as good for breakfast as it is at lunch or dinner.
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    6-8 servings


  • 3 eggs, separated
  • 1-1/2 cups milk
  • 3/4 cup cornmeal
  • 3/4 teaspoon salt
  • 1 can (14-3/4 ounces) cream-style corn
  • 2 tablespoons butter, softened
  • 3/4 teaspoon baking powder


  • In a large bowl, beat egg whites until stiff peaks form; set aside. In another bowl, beat egg yolks; set aside.
  • In a saucepan, bring milk to a boil. Whisk in cornmeal and salt. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the corn, butter and baking powder. Stir in egg yolks. Fold in egg whites.
  • Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or just until set. Serve immediately with a spoon.
Nutrition Facts
3/4 cup: 166 calories, 7g fat (3g saturated fat), 94mg cholesterol, 483mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 6g protein.

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