Baked Spoon Bread Recipe - Allrecipes.com
Baked Spoon Bread Recipe
  • READY IN 55 mins

Baked Spoon Bread

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

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.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • If you do not have cornmeal then you can often substitute flour or cornstarch for it. But it all depends on the recipe. I would usually use cornstarch.
  • Half-and-half can be used in place of the light cream.
  • If you don't have white pepper, you can use black pepper.
  • You can also put bacon or pineapple or whatever you like in it.
  • You can put any kind of meat that is shredded, pulled apart, and cooked.
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Nutrition

  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 27.4 g
  • 9%
  • Cholesterol
  • 227 mg
  • 76%
  • Fat
  • 30.7 g
  • 47%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 418 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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