Apple and Pecan Spoonbread Recipe

Name: Apple and Pecan Spoonbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon plus 3 tablespoons butter; 1 cup finely chopped onions; 1/2 cup chopped celery; Salt; Freshly ground black pepper; 1 cup chopped pecan pieces; 2 cups diced cooking apples, such as Granny Smith, peeled; 4 large eggs, separated; 3 cups heavy cream; 1 1/2 cups yellow cornmeal; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 1 tablespoon finely chopped fresh parsley leaves

Servings: persons

1/2 teaspoon plus 3 tablespoons butter
1 cup finely chopped onions
1/2 cup chopped celery
Salt
Freshly ground black pepper
1 cup chopped pecan pieces
2 cups diced cooking apples, such as Granny Smith, peeled
4 large eggs, separated
3 cups heavy cream
1 1/2 cups yellow cornmeal
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh parsley leaves

1
Preheat the oven to 350 degrees F. Grease a 2-quart rectangle glass dish (8 by 11 1/2 by 2 inches) with 1 teaspoon of the butter.
2
In a large saute pan, over medium heat, melt the remaining 3 tablespoons of the butter.
3
Add the onions and celery.
4
Season with salt and pepper.
5
Saute until the vegetables are softened, about 4 minutes.
6
Add the pecans and continue to saute for 1 minute.
7
Add the apples.
8
Season with salt and pepper.
9
Continue to saute for 2 minutes.
10
Remove from the heat and cool completely.
11
In a large mixing bowl, whisk the egg yolks and cream together.
12
Add the cornmeal and whisk until smooth.
13
Stir the apple mixture and cheese into the cornmeal mixture.
14
Mix until incorporated.
15
In another large mixing bowl, whip the egg whites with an electric mixer until very stiff and peaks form, then fold into the apple batter.
16
Pour the batter into the prepared pan and bake until it sets, about 45 minutes.
17
Remove from the oven and let stand for 5 minutes.
18
Spoon onto serving plates and garnish with parsley.

1405

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 teaspoon plus 3 tablespoons butter, 1 cup finely chopped onions, 1/2 cup chopped celery, Salt, and more.

Yes, Apple and Pecan Spoonbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple and Pecan Spoonbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions