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
Serving Size:	3½ inches square
Servings Per Recipe:	5
Amount per serving
Calories	284
Calories from fat	88 (31%)
Total Fat	10 g
Saturated Fat	5g
Cholesterol	189 mg
Sodium	400 mg
Total Carbohydrates	34 g
Dietary Fiber	2 g
Sugars	9 g
Protein	14 g
Vitamin A	?%
Vitamin C	?%
Calcium	?%
Iron	?%

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.