Recipe courtesy of Michael Lomonaco
Green Onion Spoonbread
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- Level: Easy
- Yield: 6 to 8 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 285
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 9 g
- Cholesterol
- 168 mg
- Sodium
- 337 mg
- Level: Easy
- Yield: 6 to 8 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 285
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 9 g
- Cholesterol
- 168 mg
- Sodium
- 337 mg
Ingredients
Directions
- Preheat an oven to 375 degrees.
- Prepare a 3 quart souffle dish by brushing with 2 tablespoons butter.
- Combine the dry ingredients in a bowl. In a separate bowl combine the egg yolks, milk and butter and pour the egg mixture into the dry ingredients. Stir to combine but do not overmix. Fold in the chopped scallions.
- Beat the egg whites to firm peaks in a stainless steel bowl using a whip. Fold the beaten whites into the cornmeal mixture and pour the batter into the buttered dish. Place in the oven and bake for 1 hour.
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