Cookbook:Spoonbread

Spoonbread
Category	Bread recipes
Servings	5
Time	1 hour
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Southern U.S. cuisine | Bread

Nutrition Facts
5 servings per recipe
Serving size	3½-inch (9 cm) square (150 g)
Amount per serving Calories	276
% Daily Value*
Total Fat 12g		15%
Saturated Fat 5.8g		29%
Trans Fat 0.1g
Cholesterol 178mg		59%
Sodium 422mg		18%
Total Carbohydrates 28g		10%
Dietary Fiber 2.3g		8%
Total Sugars 7.4g
Includes 0g Added Sugars		0%
Protein 14g		28%
Vitamin D 0.9mcg		5%
Calcium 212mg		16%
Iron 1.9mg		11%
Potassium 188mg		4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

• 3 cups milk
• 1 cup white or yellow corn meal
• ¼ teaspoon black pepper
• ⅛–1 teaspoon red pepper flakes, to taste
• 1 cup minced scallions
• 1 teaspoon salt
• 4 eggs, separated
• ⅓ cup grated cheese, mild or sharp to taste (if used, reduce salt)

Procedure

1. Preheat oven to 400°F (205°C).
2. Thickly coat 8 x 8 inch (20 x 20 cm) baking pan with cooking spray.
3. Beat egg whites until stiff, then set aside.
4. Heat milk in medium saucepan over medium heat until just barely bubbling at the edges.
5. Reduce heat and whisk while slowly adding cornmeal.
6. Whisk constantly over low heat for 5 minutes.
7. Take off heat and stir in black pepper, red pepper flakes, salt, and scallions.
8. Stir in egg yolks and cheese.
9. Fold in whipped egg whites.
10. Pour into pan.
11. Bake about 30 minutes, or until a toothpick inserted into center comes out clean.