Spoonbread Recipe

Name: Spoonbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups scalded milk; 1 cup white cornmeal; 2 ounces (1/2 stick) butter, cut into pieces; 1 tablespoon sugar; 2 teaspoons salt; 1/4 teaspoon freshly grated nutmeg; 1/8 teaspoon cayenne pepper; 4 large egg yolks; 2 teaspoons double-acting baking powder; 4 large egg whites at room temperature; Pinch cream of tartar

Servings: persons

3 cups scalded milk
1 cup white cornmeal
2 ounces (1/2 stick) butter, cut into pieces
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
4 large egg yolks
2 teaspoons double-acting baking powder
4 large egg whites at room temperature
Pinch cream of tartar

1
In a heavy saucepan combine the scalded milk, cornmeal, butter, sugar, salt, nutmeg, and cayenne.
2
Bring the liquid to a simmer over moderately low heat, and simmer the mixture, stirring vigorously, for 5 minutes.
3
Scrape the mixture into a large bowl and let it cool for 5 minutes.
4
In a bowl with an electric mixer, beat the egg yolks with the baking powder until the mixture is light and lemon colored and stir the mixture into the cornmeal mixture.
5
In a large bowl with the electric mixer beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks, stir 1/4 of them into the cornmeal mixture, and fold in the remaining whites gently, but thoroughly.
6
Pour the batter into a well-buttered 1-quart souffle dish and bake it in a preheated moderate oven (350 degrees) for 40 minutes, or until the top is golden brown.
7
Serve immediately.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 3 cups scalded milk, 1 cup white cornmeal, 2 ounces (1/2 stick) butter, cut into pieces, 1 tablespoon sugar, 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.

Spoonbread

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