- 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
Alabama Pumpkin Spoon BreadSubmitted by: JILLINWONDER
IntroductionA 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.
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
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.
Number of Servings: 12
Recipe submitted by SparkPeople user JILLINWONDER.