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Nutrition Facts

Serving Size 1 (308g)

Recipe makes 4 servings

Calories 350
Calories from Fat 151 (43%)
Amount Per Serving %DV
Total Fat 16.8g 25%
Saturated Fat 9.2g 46%
Monounsaturated Fat 4.9g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 151mg 50%
Sodium 631mg 26%
Potassium 490mg 14%
Total Carbohydrate 37.4g 12%
Dietary Fiber 2.2g 8%
Sugars 2.8g
Protein 13.7g 27%

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Jefferson's Spoon Bread

Recipe #35746 | 2 hours | 1½ hours prep | add private note
(1) RATE IT NOW Print Recipe
Miss Annie

By: Miss Annie
Jul 30, 2002

From the cookbook "Specialties of the House". A cookbook from the Kenmore Museum (the nation's oldest museum house) in Fredericksburg, Virginia.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Place the milk in a double boiler and scald.
  2. 2
    Stir in the dry ingredients and continue to stir until thickened.
  3. 3
    Let cool 1 hour.
  4. 4
    Preheat oven to 400°F.
  5. 5
    Beat eggs and stir into the cornmeal mixture with the butter.
  6. 6
    Place in a baking dish and bake for 30 minutes, or until brown.

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Featured Reviews for This Recipe

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From: Bev

On Aug 12, 2002

This was excellent Spoon Bread, Miss Annie! I made it exactly as directed and added just a hint more sugar. It browned beautifuly and was an excellent consistancy. The perfect complement to our meal! Thank you for this wonderful recipe!

5 people found this review helpful

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