Spoonbread – a delicious recipe with Milk, Cornmeal, Butter, Salt, Baking Powder, Eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 375u00b0F.
2
In a medium-sized saucepan, slowly whisk milk into the cornmeal. Heat on medium high heat, stirring constantly until mixture is thick and bubbly. Remove from heat and add the butter, salt and baking powder.
3
Beat the eggs yolks in a small bowl for about 30 seconds. Add a spoonful of the hot cornmeal mixture to the egg yolks and stir. Repeat this 2 more times and then stir all of the egg yolk mixture back into the corn meal mixture. Cover and set aside.
4
Beat the egg whites until peaks on the end of the beaters bend over slightly. Fold the cornmeal mixture into the egg white and cornmeal by dragging a rubber spatula down one side of the bowl, across the bottom and up the other side of the bowl. Do this several times until the mixtures are combined. Don't worry about the appearance of some egg whites throughout the mixture.
5
Pour mixture into a lightly greased 1-1/2 quart casserole or souffle-type dish and bake for 30 minutes. Serve immediately with plenty of butter.
423
kcal
Calories
34
g
Fat
13
g
Carbs
18
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 6 ingredients. The key ingredients include: 2 cups Milk, 1/2 cups Cornmeal, 1-1/3 Tablespoon Butter, 1 teaspoon Salt, and more.
Yes, 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.
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