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Southern Tomato Spoon Bread

  Cornmeal 1 Cup (16 tbs)
  Tomato juice 1 Cup (16 tbs)
  Milk 2 Cup (32 tbs), scalded
  Butter 1⁄4 Cup (4 tbs)
  Onion 1 Small, grated
  Baking powder 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Eggs 3 , separated

Mix the cornmeal with tomato juice.
Stir into the milk in a saucepan slowly and cook until thick, stirring frequently.
Remove from heat and stir in the butter, onion, baking powder and salt.
Add to the beaten egg yolks gradually, stirring vigorously to blend.
Beat the egg whites until stiff but not dry and fold into cornmeal mixture.
Turn into a greased 1 1/2-quart baking dish.
Bake in 375-degree oven for 40 to 50 minutes or until a knife inserted in center comes out clean.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1561 Calories from Fat 717

% Daily Value*

Total Fat 81 g124.9%

Saturated Fat 42.9 g214.3%

Trans Fat 0 g

Cholesterol 800.6 mg266.9%

Sodium 2330 mg97.1%

Total Carbohydrates 171 g57%

Dietary Fiber 14.7 g59%

Sugars 39.7 g

Protein 50 g100.2%

Vitamin A 73.7% Vitamin C 88.4%

Calcium 103.5% Iron 57.1%

*Based on a 2000 Calorie diet

Southern Tomato Spoon Bread Recipe