Kentucky Spoon Bread Recipe photo by Taste of Home
Kentucky Spoon Bread
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 8 servings.
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. —Caroline Brown, Lexington, Kentucky
Ingredients
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4 cups 2% milk
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1 cup cornmeal
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3 teaspoons sugar
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1 teaspoon salt
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1/2 teaspoon baking powder
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2 tablespoons butter
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3 eggs, separated
Directions
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1.
In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan.
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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.
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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.
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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.
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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.
Nutrition Facts
1 serving: 192 calories, 7g fat (4g saturated fat), 87mg cholesterol, 433mg sodium, 23g carbohydrate (8g sugars, 1g fiber), 8g protein.
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