Alabama Pumpkin Spoon Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups buttermilk 1 can pumpkin, about 1 1/2 cups4 large eggs, separated3 T chopped fresh chives3 T butter1 1/2 cups yellow cornmeal1 T brown sugar1 t baking soda3/4 t salt ( I use sea salt for better flavor)1/8 t ground black pepper
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.
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.
Nutritional Info 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
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