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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 69.5
  • Total Fat: 2.6 g
  • Cholesterol: 33.1 mg
  • Sodium: 262.1 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.6 g

View full nutritional breakdown of Southern Spoon Bread calories by ingredient
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Southern Spoon Bread

Submitted by: SHAEKAE81

Introduction

This recipe is over 100 years old..but I have added to it. When cooked up, it's kinda like really moist cornbread stuffing. It's a hearty side dish that goes well with pork chops or poultry meats. This recipe is over 100 years old..but I have added to it. When cooked up, it's kinda like really moist cornbread stuffing. It's a hearty side dish that goes well with pork chops or poultry meats.
Number of Servings: 16

Ingredients

    1 Medium onion, chopped
    2 - 3 stalks celery, chopped
    2 Tbs light butter
    poultry season
    Mrs. Dash seasoning
    garlic powder
    onion powder
    rubbed sage
    1 C canned corn, drained

    1 1/2 C tap water
    2 Tbs light butter
    1 C cornmeal
    1 tsp salt
    1 1/2 tsp baking powder
    1 1/3 C skim milk
    2 medium eggs

Directions

1. Melt 2 Tbsp of butter in a medium skillet. Saute onions and celery with seasonings to taste. Add corn after veggies are soft.

2. Bring tap water and other 2 Tbsp butter to boil.

3. Combine cornmeal, salt and baking powder in a large bowl.

4. Pour boiling water into cornmeal mixture. Stir quickly to avoid lumps. The cornmeal will swell up and absorb the water.

5. Slowly add milk to hot cornmeal, stiring constantly.

6. Break the eggs into the bowl. (The milk will have cooled the mixture enough to add the eggs w/out worrying about them cooking into the batter).

7.Beat batter until eggs are well incorporated.

8. Add the saute'd vegtables and stir again.

9. Pour batter into 9x13 dish sprayed with Pam (or greased another way) and bake at 375 for about 40 minutes. The top will be browned, but it will still jiggle a little when you shake the pan.

Makes 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user SHAEKAE81.






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