Citified Spoon Bread Recipes

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KENTUCKY SPOON BREAD



Kentucky Spoon Bread image

This is a traditional Kentucky recipe. It's a popular side dish served all year long. If you've never tried spoon bread before, I think you'll find it's tasty and comforting.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 7

4 cups 2% milk
1 cup cornmeal
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons butter
3 eggs, separated

Steps:

  • In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. , Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly. , Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well. , In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.

Nutrition Facts : Calories 197 calories, Fat 9g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 433mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.

CITIFIED SPOON BREAD



Citified Spoon Bread image

Provided by Regina Schrambling

Categories     easy, side dish

Time 1h

Yield Four to 6 servings

Number Of Ingredients 8

2 1/2 cups milk
2 tablespoons butter
1/2 teaspoon salt
2 tablespoons snipped fresh chives
1/2 teaspoon dry mustard
2/3 cup coarse white cornmeal
1/4 cup freshly grated Parmesan
3 jumbo eggs, separated

Steps:

  • Heat the oven to 375 degrees. Generously butter a 2-quart souffle dish or shallow casserole.
  • Combine the milk, butter, salt, chives and mustard in a heavy saucepan. Over a medium flame, heat to a simmer. Gradually whisk in the cornmeal, blending until smooth. Slowly bring to a boil, stirring constantly, and cook for 1 minute while stirring. Remove from the heat, stir in the Parmesan and cool completely.
  • In a bowl, beat the egg yolks until light. Stir into the cooled cornmeal mixture. In a separate bowl, beat the egg whites until stiff peaks form. Gently but thoroughly fold the whites into the cornmeal mixture.
  • Spoon the mixture into the prepared dish. Bake for about 45 minutes, until just set. Serve hot, spooned directly from the dish onto the breakfast plate.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 6 grams, Sodium 349 milligrams, Sugar 6 grams, TransFat 0 grams

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