Spider Spoon Bread
|Cornmeal||1 Cup (16 tbs), sifted (White Or Yellow)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|2% milk||4 Cup (64 tbs)|
|Unsalted butter/Margarine||1⁄2 Cup (8 tbs)|
|Egg yolks||3 Large|
|Baking powder||1 1⁄2 Teaspoon|
|Corn kernels||1 Cup (16 tbs)|
|Egg whites||5 Large|
1. Preheat the oven to 375°F. Grease a 12-inch cast iron or other heavy skillet (cover the handle of the second type with foil); heat in the oven.
2. Onto a piece of wax paper, mix the cornmeal, flour, sugar, and salt. In a medium-size saucepan, bring the milk and butter to a boil over moderate heat. Add the dry ingredients in a steady stream, whisking constantly. Remove from the heat and transfer to a large bowl to cool.
3. In a small bowl, with an electric mixer set on high, beat the egg yolks with the baking powder until thick and light yellow. Stir into the cornmeal mixture with the corn.
4. In a clean medium-size bowl, with clean beaters and the mixer set on high, beat the egg whites until stiff peaks form. Gently fold into the cornmeal mixture, then spoon into the hot skillet. Bake for 25 minutes or until puffy. Serve immediately, right from the skillet with Buttermilk Pecan Chicken.
Serving size: Complete recipe
Calories 3009 Calories from Fat 1157
% Daily Value*
Total Fat 131 g202%
Saturated Fat 75 g375.1%
Trans Fat 0 g
Cholesterol 875.6 mg291.9%
Sodium 3439.3 mg143.3%
Total Carbohydrates 364 g121.4%
Dietary Fiber 41.1 g164.2%
Sugars 47.4 g
Protein 98 g195.7%
Vitamin A 84% Vitamin C 18%
Calcium 206.5% Iron 54.4%
*Based on a 2000 Calorie diet