Spoon Bread
Spoon bread is a beloved classic Southern side dish. It’s similar to cornbread but is less sweet and has a softer, almost soufflé-like texture.
Servings: 6 people
Ingredients
- 1 tablespoon unsalted butter
- 2 ¼ cups whole milk
- 1 cup cornmeal
- 2 egg whites
- 2 egg yolks
- 2 teaspoons honey
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Place 1 tablespoon unsalted butter into an 8-inch cast iron skillet. Place the skillet into an oven and preheat to 375 degrees Fahrenheit.
- Mix the 2 ¼ cups whole milk and 1 cup cornmeal in a microwave-safe dish and microwave for 1 minute, checking to make sure it doesn’t boil over.
- Stir the mixture and microwave again for another 3-4 minutes, stopping every minute or so to stir until the mixture is thick and creamy.
- Set the cornmeal mixture aside. In a separate bowl using a hand mixer whisk the 2 egg whites until soft peaks form.
- When the egg whites have been whipped return to the cornmeal mixture and mix in the 2 teaspoons honey, 2 egg yolks, 2 teaspoons baking powder, and ½ teaspoon salt.
- Fold the egg whites into the cornmeal mixture to create the batter. Remove the cast iron skillet from the oven and pour the batter into the skillet.
- Bake the bread for 25-30 minutes, until a toothpick inserted comes out clean. Remove the skillet from the oven and serve the bread fresh as a side with honey and butter.
Nutrition
Calories: 203kcal | Carbohydrates: 26g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 252mg | Potassium: 379mg | Fiber: 3g | Sugar: 7g | Vitamin A: 286IU | Vitamin C: 0.01mg | Calcium: 181mg | Iron: 1mg
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