Spoon Bread Recipe
- 2 cups whole milk
- 6 tablespoons butter
- 1 cup cornmeal
- 1 teaspoon salt
- 3 large eggs, room temperature, separated
- 1. Scald milk (do not boil); stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm.
- 2. Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately. Yield: 6 servings.
1 piece: 272 calories, 17g fat (10g saturated fat), 148mg cholesterol, 581mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 8g protein.
Reviews for Spoon Bread
"I had never made spoon bread before, but after trying some at a church dinner was eager to give it a go. Unfortunately, I didn't find this recipe to be that enjoyable. To me, it had a strong salty flavor and not much else. I ended up adding melted cheese on top to get people to eat it, but it still wasn't too popular. I'll be trying other spoon bread recipes."
"No true southerner could not love this.For better-than-good drizzle each serving with molasses."