Recipe courtesy of Michael Lomonaco
Green Onion Spoonbread
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- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 8 g
- Cholesterol
- 147 mg
- Sodium
- 295 mg
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 8 g
- Cholesterol
- 147 mg
- Sodium
- 295 mg
Ingredients
Directions
- Preheat oven to 375 degrees.
- Prepare a 3 quart souffle dish by brushing with 2 tablespoons butter.
- Combine dry ingredients in a bowl. In a separate bowl, combine egg yolks, milk and butter and pour into dry ingredients. Stir to combine but do not over mix. Fold in the chopped scallions.
- Beat the egg white to firm peaks in a stainless steel bowl using a whip. Fold the beaten whites into the cornmeal mix and pour the batter into buttered dish. Place in the oven and bake for 1 hour.
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