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Corn Meal Spoonbread

WholeFood.Chef's picture
  Milk 3 Cup (48 tbs)
  Butter 2 Tablespoon
  Sea salt 1 Teaspoon
  White corn meal 1 Cup (16 tbs), stone-ground (or yellow corn meal)
  Eggs 4 , separated

Scald the milk.
Add the butter and salt.
Slowly add the meal, stirring constantly.
Cook one minute after adding the last of the meal, still stirring.
Add the beaten egg yolks.
Beat the egg whites until stiff and fold into the corn meal mixture.
Pour into an oiled 2 quart casserole.
Bake 35 to 40 minutes at 350 Degree.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1490 Calories from Fat 644

% Daily Value*

Total Fat 72 g110.1%

Saturated Fat 34.3 g171.3%

Trans Fat 0 g

Cholesterol 978.2 mg326.1%

Sodium 2143.5 mg89.3%

Total Carbohydrates 159 g53%

Dietary Fiber 10.6 g42.3%

Sugars 37.2 g

Protein 58 g115.7%

Vitamin A 48.3% Vitamin C

Calcium 87.9% Iron 50.9%

*Based on a 2000 Calorie diet


Corn Meal Spoonbread Recipe