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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (422g) Recipe makes 2 servings |
||
| Calories 514 | ||
| Calories from Fat 244 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.1g | 41% | |
| Saturated Fat 14.7g | 73% | |
| Monounsaturated Fat 7.9g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 276mg | 92% | |
| Sodium 1156mg | 48% | |
| Potassium 699mg | 19% | |
| Total Carbohydrate 52.3g | 17% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 0.6g | ||
| Protein 19.4g | 38% | |
Corn Spoon Bread from Scratch
By: WI Cheesehead
Jan 21, 2008
No Jiffy mix and no shortening!
SERVES 2 -4
Ingredients
- 1/2 cup yellow cornmeal
- 2 cups milk, divided
- 2 tablespoons butter
- 3/4 teaspoon salt
- 1 dash crushed red pepper flakes
- 1 cup frozen corn, well drained
- 2 eggs
- fresh ground white pepper
Directions
1
Spoon cornmeal into heavy-bottomed pan and gradually add 1 cup milk, mixing to blend completely.2
Add remaining 1 cup milk and cook over medium heat, stirring constantly, until smooth.3
Remove from heat; stir in butter, salt, red pepper flakes, and corn.4
Season to taste with pepper and stir in eggs.5
Cook over low heat until thick, about 5 minutes.6
Spoon into buttered 1-quart glass baking dish and bake at 350°F until firm, raised and lightly browned, about 1 hour.7
Remove from oven and serve immediately, as spoon bread will deflate. Makes 2 entree servings.
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Browse similar recipes by category
- Course > Breads > Quick Breads
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Brunch
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
Featured Reviews for This Recipe
From: Chef Regina V. Smith
On May 25, 2008
This was lovely and got rave reviews from DH. I live in a "Jiffy Mix free zone", so it was nice to see a spoonbread recipe that did not require the mix. I tinkered with this a little. I substituted 1 cup of buttermilk for 1 cup of the milk. I also added 2 tbsp. of chopped green onion, 1 tbsp. of finely minced red pepper and 1/3 cup grated cheddar cheese. I used some ancho chili instead of the pepper flakes and some smoked sea salt instead of regular salt. I served this as a side dish with grilled chili crusted steak and slow roasted cherry tomatoes. This recipe would nicely serve 4 as a side dish. It would also make a good brunch dish. Thanks for the inspiration Cheesehead!
From: Haversac
On Oct 26, 2008
This was very good. I added a couple of tablespoons of sugar to the recipe since we like ours a little sweeter. We took it to a party and it went over very well. I think next time I'll add additional pepper flakes, or some green chili peppers for more seasoning. thanks
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