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Spoon Bread

Souffle-like spoon bread looks like a baked batter pudding with the richness of a baked custard.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Bake: 50 mins 325°F

Spoon Bread



  1. Cook bacon until crisp; drain and crumble. Set bacon aside. In a medium saucepan combine water and cornmeal; bring to boiling. Reduce heat; cook and stir until very thick, about 1 minute. Remove from heat. Stir in cheese, corn, margarine, onion powder, and garlic powder. Stir until cheese melts and mixture is smooth. Stir in milk.
  2. In a small mixing bowl beat egg yolks and baking powder until well blended. Stir into cornmeal mixture along with bacon.
  3. In a medium mixing bowl beat egg whites until stiff peaks form. Fold beaten egg whites into cornmeal mixture. Pour into a lightly greased 1-1/2-quart casserole. Bake in a 325 degree F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 6 servings.

Nutrition Facts (Spoon Bread)

    Per serving:
  • 227 kcal cal.,
  • 15 g fat
  • (6 g sat. fat,
  • 132 mg chol.,
  • 431 mg sodium,
  • 12 g carb.,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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