Recipe courtesy of Michele Urvater
Spoonbread
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 330
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 12 g
- Cholesterol
- 147 mg
- Sodium
- 563 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 330
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 12 g
- Cholesterol
- 147 mg
- Sodium
- 563 mg
Ingredients
Directions
- Preheat oven to 375 degrees. Butter 2 quart baking dish. In a 3 quart saucepan heat milk, salt, sugar & butter to boiling point. Slowly add cornmeal and stir with a wooden spoon for a few minutes or until mixture is thick. Remove from heat and transfer to a mixing bowl. Beat in baking powder and baking soda, Beat in buttermilk, scallions and egg yolks, one at a time.
- Cool to room temperature. Whip egg whites until stiff and fold in. Bake 40 minutes or until top is puffy. Spoon out onto plates alongside salad. Serve with soup of choice.
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