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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 134.3
  • Total Fat: 5.5 g
  • Cholesterol: 80.8 mg
  • Sodium: 335.6 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.8 g

View full nutritional breakdown of Alabama Pumpkin Spoon Bread calories by ingredient
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Alabama Pumpkin Spoon Bread

Submitted by: JILLINWONDER

Introduction

A good Southern side dish like Mom used to make. I've made a vegan version using almond milk instead of buttermilk. Blander, but you can spice it up. A good Southern side dish like Mom used to make. I've made a vegan version using almond milk instead of buttermilk. Blander, but you can spice it up.
Number of Servings: 12

Ingredients

    1 1/2 cups buttermilk
    1 can pumpkin, about 1 1/2 cups
    4 large eggs, separated
    3 T chopped fresh chives
    3 T butter
    1 1/2 cups yellow cornmeal
    1 T brown sugar
    1 t baking soda
    3/4 t salt ( I use sea salt for better flavor)
    1/8 t ground black pepper

Directions

Preheat oven to 350 degrees. Butter a 2 1/2 quart ceramic baking dish. It's pretty in a souffle dish.

Mix pumpkin, buttermilk, egg yolks, and 2 T chives.

Heat butter and 1 1/2 cups water in a saucepan until butter is melted.

Mix cornmeal and other dry ingredients. Gradually whisk cornmeal mixture into hot liquid. Add pumpkin mixture.

In small deep mixing bowl, beat egg whites until stiff peaks form. Gently fold these 1/3 at a time into cornmeal mixture. Spoon into dish. Put ceramic dish into larger pan with 2" high sides and add water to larger pan to make bain marie. Bake for 50-55 minutes until golden brown and knife inserted 2" from center comes out clean.

Makes 12 side dish portions of generous half-cup or so.

Mix

Number of Servings: 12

Recipe submitted by SparkPeople user JILLINWONDER.






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Member Ratings For This Recipe

  • I've cut out most dairy, so I am going to try it with almond milk, but I think a Tbsp. of Lemon Juice might help to approximate the tang of the buttermilk. Your "bland" comment made me think of it. Also, how did you make it vegan without the eggs? - 1/1/12

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  • sounds yummy - 10/30/10

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