Cookbook:Spoonbread
| Spoonbread | |
|---|---|
| Category | Bread recipes |
| Servings | 5 |
| Time | 1 hour |
| Difficulty | |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Southern U.S. cuisine | Bread
Nutrition Facts | ||
|---|---|---|
| 5 servings per recipe | ||
| Serving size | 3½-inch (9 cm) square (150 g) | |
| Amount per serving Calories |
276 | |
| % Daily Value* | ||
| Total Fat 12g | 15% | |
| Saturated Fat 5.8g | 29% | |
| Trans Fat 0.1g | ||
| Cholesterol 178mg | 59% | |
| Sodium 422mg | 18% | |
| Total Carbohydrates 28g | 10% | |
| Dietary Fiber 2.3g | 8% | |
| Total Sugars 7.4g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 14g | 28% | |
| Vitamin D 0.9mcg | 5% | |
| Calcium 212mg | 16% | |
| Iron 1.9mg | 11% | |
| Potassium 188mg | 4% | |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Ingredients
- 3 cups milk
- 1 cup white or yellow corn meal
- ¼ teaspoon black pepper
- ⅛–1 teaspoon red pepper flakes, to taste
- 1 cup minced scallions
- 1 teaspoon salt
- 4 eggs, separated
- ⅓ cup grated cheese, mild or sharp to taste (if used, reduce salt)
Procedure
- Preheat oven to 400°F (205°C).
- Thickly coat 8 x 8 inch (20 x 20 cm) baking pan with cooking spray.
- Beat egg whites until stiff, then set aside.
- Heat milk in medium saucepan over medium heat until just barely bubbling at the edges.
- Reduce heat and whisk while slowly adding cornmeal.
- Whisk constantly over low heat for 5 minutes.
- Take off heat and stir in black pepper, red pepper flakes, salt, and scallions.
- Stir in egg yolks and cheese.
- Fold in whipped egg whites.
- Pour into pan.
- Bake about 30 minutes, or until a toothpick inserted into center comes out clean.