Cornmeal Spoon Bread

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4.5 by 8 people

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  • Makes: 8 servings
  • Prep: 35 mins
  • Bake: 30 mins 400°F
  • Cool: 15 mins

Cornmeal Spoon Bread

Directions

  1. Preheat oven to 400 degrees F. Butter a 1 1/2-quart souffle dish with 2 Tbsp. of the butter; set aside.
  2. In a large saucepan heat milk until just below boiling. Slowly whisk in cornmeal; bring to boiling. Cook, whisking constantly, over medium heat about 5 minutes or until mixture thickens and begins to pull away from the sides of the saucepan. Remove from heat; transfer to a large mixing bowl. Cool 10 minutes. Whisk in the remaining 3 Tbsp. butter, salt, and sugar. Beat in egg yolks until well blended.
  3. In a clean large mixing bowl beat egg whites and cream of tartar with a clean large whisk until they form soft glossy mounds. Stir one-third of the beaten egg whites into cornmeal mixture to lighten. Gently fold in remaining egg whites. Gently turn into prepared souffle dish (batter will nearly fill the dish). Bake 30 minutes or until puffed and golden brown. Cool 5 minutes before serving. Makes 8 servings.
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Nutrition Facts (Cornmeal Spoon Bread)

  • Per serving:
  • 226 kcal ,
  • 12 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 122 mg chol. ,
  • 341 mg sodium ,
  • 20 g carb. ,
  • 1 g fiber ,
  • 7 g sugar ,
  • 8 g pro.
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Reviews (1)

8 Ratings
1426 Days Ago
Fixed this for Christmas dinner. It was beautiful and impressive. Taste, not very exciting. Had a serious lumping problem when adding the fine white cornmeal to the boiling milk. I actually took a hand electric mixer to the batter while it was cooling but it didn't help very much. It really didn't have much taste, but a lovely light consistency, except for the lumps, (think of lumpy Cream of Wheat). Next time I would use regular yellow cornmeal the add some herbs and hot pepper flakes or something. But it was BEAUTIFUL!

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