Nutritional Info

Nutrition Facts

Serving Size 1 (105g)

Calories 148
Calories from Fat 16 (11%)
Amount Per Serving %DIV
Total Fat 1.7g 3%
Saturated Fat 1g 5%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 9.1mg 3%
Sodium 282.8mg 12%
Potassium 102.3mg 2%
Total Carbohydrate 18.9g 6%
Dietary Fiber 0.8g 3%
Sugars 3.4g
Protein 11.5g 23%

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Recipe Description
An easy spoonbread that tastes more like a custard pudding, thanks to the beaten egg whites.
Prep time
15 min
Cook time
45 min
Ready In
1 hr

Ingredients

Serves Tool

Serves To:USMetric
3 Cup(c)  milk
1/2 Teaspoon(t)  salt
1/4 Teaspoon(t)  black pepper, ground
1 Cup(c)  cornmeal
4 Tablespoon(T)  butter, cut into pieces
3   large eggs, separated

Preparation

Preheat oven to 400 degrees F. Generously grease shallow 1 1/2 quart baking dish. In 4 quart saucepan, combine milk, salt and pepper. Heat to boiling over medium high heat. Remove from heat. With a wire whisk, whisk in cornmeal. Add butter, stirring until melted. Let stand 5 minutes. Whisk egg yolks, one at a time, into cornmeal mixture, until blended. In small bowl, with mixer at high speed, beat egg whites just until soft peaks form when beaters are lifted. Gently fold egg whites, one half at a time, into cornmeal mixture. Pour into prepared baking dish and spread evenly. Bake until spoonbread is set, about 40 minutes. Serve immediately.

Additional notes

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