Spoon bread
- Number of Servings: 8
Ingredients
3/4 cup stone-ground yellow cornmeal 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 1/2 cups skim milk 1/4 teaspoon hot sauce 2 large egg yolks 1 tablespoon canola oil1/2 teaspoon baking powder 3 large egg whites Cooking spray
Preheat oven to 350°.
Combine first 4 ingredients in a large saucepan; stir in milk and hot sauce. Cook over medium heat until thick (about 15 minutes), stirring constantly. Place egg yolks in a medium bowl. Spoon 1/2 cup hot cornmeal mixture into egg yolks. Stir egg yolk mixture into remaining cornmeal mixture. Add oil, stirring until combined.
Place baking powder and egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold one-fourth of egg white mixture into cornmeal mixture. Fold remaining egg white mixture into cornmeal mixture. Gently spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 40 minutes or until lightly browned and puffy. Serve immediately.
Serving Size: Makes 8 servings
Combine first 4 ingredients in a large saucepan; stir in milk and hot sauce. Cook over medium heat until thick (about 15 minutes), stirring constantly. Place egg yolks in a medium bowl. Spoon 1/2 cup hot cornmeal mixture into egg yolks. Stir egg yolk mixture into remaining cornmeal mixture. Add oil, stirring until combined.
Place baking powder and egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold one-fourth of egg white mixture into cornmeal mixture. Fold remaining egg white mixture into cornmeal mixture. Gently spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 40 minutes or until lightly browned and puffy. Serve immediately.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 105.6
- Total Fat: 3.4 g
- Cholesterol: 52.8 mg
- Sodium: 391.7 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 1.9 g
- Protein: 5.5 g
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