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    You are in: Home / Recipes / Spoon Bread Recipe
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    Spoon Bread

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    0 mins

    40 mins

    tilthouse's Note:

    Another recipe we use for our annual Kentucky Derby parties. This one is from House & Garden, January 1965, credited to James A. Beard.

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    Ingredients:

    Serves: 6

    Yield:

    spoonbr ...

    Units: US | Metric

    Directions:

    1. 1
      Pour the milk into the upper part of a double boiler and cook over hot water until the milk almost reaches a boil.
    2. 2
      Add the cornmeal slowly, stirring constantly. Continue cooking and stirring until the mixture is thick and smooth. This should take only about 1 minute. Do not let the mixture get too thick.
    3. 3
      Add the salt and butter and remove from the heat to cool slightly.
    4. 4
      Beat the egg yolks until light and yellow and add to the cornmeal.
    5. 5
      Beat the egg whites until stiff but not dry and carefully fold into the cornmeal.
    6. 6
      Pour into a well-buttered casserole and bake in a 375°F oven 35-40 minutes, or until well puffed and browned on top. Serve from the casserole and pass butter, salt and pepper.

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    Nutritional Facts for Spoon Bread

    Serving Size: 1 (145 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 242.5
     
    Calories from Fat 132
    54%
    Total Fat 14.7 g
    22%
    Saturated Fat 7.8 g
    39%
    Cholesterol 172.7 mg
    57%
    Sodium 535.7 mg
    22%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.3 g
    1%
    Protein 8.5 g
    17%

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