Spoon Bread Recipe

Name: Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3/4 cup stone-ground yellow cornmeal; 1 teaspoon sugar; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 1/2 cups 1% low-fat milk; 1/4 teaspoon hot sauce; 2 large egg yolks; 1 tablespoon butter; 1/2 teaspoon baking powder; 3 large egg whites; Cooking spray

Servings: persons

3/4 cup stone-ground yellow cornmeal
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups 1% low-fat milk
1/4 teaspoon hot sauce
2 large egg yolks
1 tablespoon butter
1/2 teaspoon baking powder
3 large egg whites
Cooking spray

1
Preheat oven to 350u00b0.
2
Combine first 4 ingredients in a large saucepan; stir in milk and hot sauce. Cook over medium heat until thick (about 15 minutes), stirring constantly. Place egg yolks in a medium bowl. Spoon 1/2 cup hot cornmeal mixture into egg yolks. Stir egg yolk mixture into remaining cornmeal mixture. Add butter, stirring until butter melts.
3
Place baking powder and egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold one-fourth of egg white mixture into cornmeal mixture. Fold remaining egg white mixture into cornmeal mixture. Gently spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350u00b0 for 40 minutes or until lightly browned and puffy. Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3/4 cup stone-ground yellow cornmeal, 1 teaspoon sugar, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and more.

Yes, 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.

Spoon Bread

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