• 46 Ratings

Spoonbread -- a pudding-like cornmeal casserole that hails from the early days of the American south -- is an economical accompaniment to any holiday meal. Key to spoonbread success is beating egg whites until nice and fluffy. So be sure to start with room-temperature egg whites; they'll provide about 25 percent more loft and volume than cold egg whites will.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 400°F. Generously grease a 2-quart soufflé or casserole dish with about 1 tablespoon of the butter; set aside.

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  • Wrap potatoes in foil. Bake for 45 to 55 minutes, until soft to the touch. Remove from oven; discard foil. When cool enough to handle, remove and discard peels. In a large bowl, mash potatoes.

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  • Reduce oven temperature to 350°F. In a large saucepan, bring milk, thyme, brown sugar, salt, and pepper to a low boil over medium heat. In a slow, steady stream, whisk cornmeal into milk mixture. Cook, whisking constantly, for 4 to 5 minutes, until mixture is thick and pulls away from bottom of pan. Remove from heat; cool slightly. Add potatoes, egg yolks, remaining 3 tablespoons butter, and baking powder to cornmeal mixture; stir to thoroughly combine.

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  • In a large mixing bowl, beat egg whites with electric mixer until soft peaks form. Leaving obvious swirls of egg white, gently fold egg whites into the potato-cornmeal mixture.

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  • Spoon batter into prepared dish. Bake for 35 to 40 minutes, until internal temperature reaches 165°F. Edges will be firm and the center a bit soft. Remove from oven. Let stand for 10 minutes. Serve warm.

Tips

This recipe can also be made in a 9X13 baking dish, then baked for 30 to 35 minutes, until internal temperature registers 165°F with an instant-read thermometer.

Nutrition Facts

234 calories; total fat 10g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 127mg; sodium 576mg; potassium 265mg; carbohydrates 28g; fiber 1g; sugar 7g; protein 8g; trans fatty acidg; vitamin a 49IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 20mcg; vitamin b12 1mcg; calcium 202mg; iron 1mg.

Reviews

46 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3