Baked Spoon Bread recipe

All Recipes Side Dish Casseroles

Ingredients

2 ½ cups light cream
¼ cup butter
1 tablespoon white sugar
1 tablespoon honey
½ teaspoon salt
1 cup cornmeal
4 eggs, separated
1 teaspoon baking powder
1 pinch ground white pepper

Nutrition Info

415 calories
carbohydrate: 27.4 g
cholesterol: 210.3 mg
fat: 30.7 g
fiber: 1 g
protein: 8.7 g
saturatedFat: 18 g
servingSize: -
sodium: 418 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Butter a casserole or souffle dish.

  2. Combine cream, butter, sugar, honey, and salt in a saucepan over low heat, cook and stir until butter melts, 2 to 3 minutes. Slowly stir cornmeal into cream mixture until thickened but not boiling, 3 to 5 minutes. Pour cornmeal mixture into a large bowl.

  3. Beat egg yolks, 1 at a time, into cornmeal mixture, ensuring egg yolk is fully incorporated before adding the next. Stir baking powder and white pepper into cornmeal-egg yolk mixture.

  4. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into cornmeal-egg yolk mixture, pour into the prepared dish.

  5. Bake in the preheated oven until golden and puffed, about 35 minutes.

Recipe Yield

6 servings

Recipe Note

This is an old southern dish that's good for holiday gatherings and family get-togethers. I love this recipe because it has such wonderful flavors in it, and I would serve it with fried chicken and green beans with sauteed sweet peppers.

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