Spoon Bread

Souffle-like spoon bread looks like a baked batter pudding with the richness of a baked custard.

Spoon Bread
25 mins
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  • 4 slices bacon
  • 1 cup water
  • 1/2 cup yellow cornmeal
  • 1 cup shredded cheddar cheese (4 ounces)
  • 1 8 3/4 ounce can cream-style corn
  • 2 tablespoons margarine or butter
  • 1/4 teaspoon onion powder
  • Dash garlic powder
  • 3/4 cup milk
  • 3 egg yolks
  • 1 teaspoon baking powder
  • 3 egg whites
Cook bacon until crisp; drain and crumble. Set bacon aside. In a medium saucepan combine water and cornmeal; bring to boiling. Reduce heat; cook and stir until very thick, about 1 minute. Remove from heat. Stir in cheese, corn, margarine, onion powder, and garlic powder. Stir until cheese melts and mixture is smooth. Stir in milk.
In a small mixing bowl beat egg yolks and baking powder until well blended. Stir into cornmeal mixture along with bacon.
In a medium mixing bowl beat egg whites until stiff peaks form. Fold beaten egg whites into cornmeal mixture. Pour into a lightly greased 1-1/2-quart casserole. Bake in a 325 degree F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 227, Fat, total (g) 15, chol. (mg) 132, sat. fat (g) 6, carb. (g) 12, pro. (g) 11, sodium (mg) 431, Percent Daily Values are based on a 2,000 calorie diet
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