Kentucky Spoon Bread – a delicious recipe with milk, cornmeal, sugar, salt, baking powder, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan.
2
Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly.
3
Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well.
4
In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended.
5
Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350u00b0 for 40-45 minutes or until puffed and golden brown. Serve immediately.
374
kcal
Calories
21
g
Fat
29
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups 2% milk, 1 cup cornmeal, 3 teaspoons sugar, 1 teaspoon salt, and more.
Yes, Kentucky Spoon Bread 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.
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