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Yeasted Spoon Bread

Holiday.Cook's picture
  Active dry yeast 2 Teaspoon
  Honey 3 Tablespoon
  Warm water 1 Cup (16 tbs)
  Warm milk 1 1⁄4 Cup (20 tbs)
  Oil 1 Tablespoon
  Egg 1 , beaten
  Salt 1 Teaspoon
  Cornmeal 1 3⁄4 Cup (28 tbs)
  Whole wheat flour 2 3⁄4 Cup (44 tbs)

Beat the yeast and honey into the warm water in a large mixing bowl until the honey dissolves.
Then leave for 10 minutes until frothy.
Stir the milk, oil, beaten egg and salt into the yeast liquid, making sure the yeast is dissolved, then add the cornmeal and the wholewheat flour.
Stir well until evenly mixed.
Cover the bowl with oiled plastic wrap and leave to rise for about 30 minutes.
Stir the risen dough to release the air bubbles and spoon into a greased large 9 x 5 x 3-inch loaf pan.
Cover again and let rise until the dough is about 3/4 inch below the top of the pan (no higher or it will overflow during cooking).
Bake in the center of a moderate oven (350°F) for about 50 minutes.
Turn out and cool on a cake rack.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2766 Calories from Fat 404

% Daily Value*

Total Fat 46 g71.3%

Saturated Fat 11.4 g57%

Trans Fat 0 g

Cholesterol 239.7 mg79.9%

Sodium 2255.6 mg94%

Total Carbohydrates 531 g177%

Dietary Fiber 66.2 g265%

Sugars 55.5 g

Protein 91 g182.1%

Vitamin A 11.4% Vitamin C 0.42%

Calcium 50.2% Iron 146.6%

*Based on a 2000 Calorie diet

Yeasted Spoon Bread Recipe