Kentucky Spoon Bread Recipe

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Kentucky Spoon Bread
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Ingredients:

  • 4 cups 2% milk
  • 1 cup cornmeal
  • 3 tsp sugar
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 2 tbsp butter

Directions:

  1. In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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. Yield: 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 149.85 Kcal (627 kJ)
Calories from fat 46.22 Kcal
% Daily Value*
Total Fat 5.14g 8%
Cholesterol 71.46mg 24%
Sodium 371.59mg 15%
Potassium 290.13mg 6%
Total Carbs 19.12g 6%
Sugars 7.2g 29%
Dietary Fiber 1.07g 4%
Protein 7.08g 14%
Iron 0.8mg 5%
Calcium 174.2mg 17%
Amount Per 100 g
Calories 93.78 Kcal (393 kJ)
Calories from fat 28.92 Kcal
% Daily Value*
Total Fat 3.21g 8%
Cholesterol 44.72mg 24%
Sodium 232.54mg 15%
Potassium 181.56mg 6%
Total Carbs 11.96g 6%
Sugars 4.5g 29%
Dietary Fiber 0.67g 4%
Protein 4.43g 14%
Iron 0.5mg 5%
Calcium 109mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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