Creole Spoon Bread Recipe

Name: Creole Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups milk; 1 cup cornmeal enriched self rising; 1 pound shrimp cooked, coarse chopped; ⅓ cup sweet red bell peppers green, chopped; ⅓ cup parsley leaves fresh, chopped; ⅓ cup onions chopped; 2 tablespoons vegetable oil or vegetable shortening; 1/4 teaspoon red hot pepper sauce; 4 each eggs yolks, beaten; 4 each eggs whites; 2 tablespoons butter or margarine; 2 tablespoons flour, self-rising self-rising, enriched; 1 1/4 cup milk; 1/2 cup ketchup; 1 tablespoon worcestershire sauce

Servings: persons

3 cups milk
1 cup cornmeal enriched self rising
1 pound shrimp cooked, coarse chopped
⅓ cup sweet red bell peppers green, chopped
⅓ cup parsley leaves fresh, chopped
⅓ cup onions chopped
2 tablespoons vegetable oil or vegetable shortening
1/4 teaspoon red hot pepper sauce
4 each eggs yolks, beaten
4 each eggs whites
2 tablespoons butter or margarine
2 tablespoons flour, self-rising self-rising, enriched
1 1/4 cup milk
1/2 cup ketchup
1 tablespoon worcestershire sauce

1
In large saucepan, heat milk until almost simmering.
2
Stir in cornmeal until smooth.
3
Stir in shrimp, bell pepper, parsley, onion, shortening, and pepper sauce.
4
Bring to a boil over medium heat, cook, stirring constantly, 1 minute longer.
5
Remove from heat and cool slightly.
6
Stir egg yolks into cornmeal mixture.
7
Beat egg whites until stiff but not dry, fold into cornmeal mixture.
8
Turn into well-greased 2-quart baking dish and bake in preheated 375F (190C) oven for 45 to 50 minutes, or until golden brown.
9
Meanwhile, make sauce.
10
Melt butter in saucepan; blend in flour.
11
Gradually stir in milk and cook over medium heat, stirring constantly, until thickened.
12
Stir in ketchup and worcestershire sauce.
13
Serve spoon bread with sauce.

807

kcal

Calories

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 cups milk, 1 cup cornmeal enriched self rising, 1 pound shrimp cooked, coarse chopped, ⅓ cup sweet red bell peppers green, chopped, and more.

Yes, Creole Spoon Bread falls under the Seafood 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!

Creole Spoon Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions