This recipe has been in my family for over 100 years. My great-grandmother first made it in her one-room log cabin over an open fire! This recipe is still a family favorite as a side dish with pork and fresh vegetables. Add 1/2 cup of sugar or honey to turn it into a wonderful, old-fashioned dessert.
Spoon Bread
Spoon Bread
Prep Time
20 min
Cook Time
1 hour
Yield
6 servings
Ingredients
- 2 cups whole milk
- 6 tablespoons butter
- 1 cup cornmeal
- 1 teaspoon salt
- 3 large eggs, room temperature, separated
Directions
- In a large saucepan, heat milk over medium heat until bubbles form around side of pan. Stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm.
- Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately.
Nutrition Facts
1 piece: 272 calories, 17g fat (10g saturated fat), 148mg cholesterol, 581mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 8g protein.
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