Cottage Spoon Bread
|Milk||1 3⁄4 Cup (28 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Small curd cottage cheese||1 Cup (16 tbs)|
|Melted butter/Hot gravy||2 Tablespoon (Adjust Quantity As Needed)|
Scald milk in a medium-size saucepan.
Add cornmeal and cook, stirring constantly, until thickened.
Mix in salt and sugar.
Blend a small amount of hot cornmeal mixture into beaten egg yolks, then return egg yolks to saucepan, mixing thoroughly.
Stir in butter and cottage cheese.
Beat egg whites until stiff but not dry.
Fold cornmeal mixture into egg whites.
Pour into an oiled 1 1/2-quart casserole.
Bake in a preheated 375°F. oven for 35 minutes.
Serving size: Complete recipe
Calories 1497 Calories from Fat 809
% Daily Value*
Total Fat 91 g140.7%
Saturated Fat 51 g254.8%
Trans Fat 0 g
Cholesterol 845.2 mg281.7%
Sodium 3139.5 mg130.8%
Total Carbohydrates 108 g36.2%
Dietary Fiber 5.8 g23.4%
Sugars 45.5 g
Protein 65 g129.3%
Vitamin A 68.2% Vitamin C
Calcium 75% Iron 31.4%
*Based on a 2000 Calorie diet