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Souper Spoonbread

Meal.Mates's picture
Souper Spoonbread has a great taste. Souper Spoonbread gets its taste from corn meal mixed with eggs and cheese soup. Souper Spoonbread is inspired by many food joints around world.
  Condensed cheddar cheese soup 11 Ounce (1 Can)
  Milk 5 Ounce (1/2 Soup Can Milk)
  Corn meal 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Eggs 3 , separated
  Salt 1⁄2 Teaspoon
  Baking powder 1⁄4 Teaspoon

Stir soup until smooth; gradually blend in milk.
Bring to boil, stirring.
Reduce heat and gradually add corn meal, stirring until just thickened.
Remove from heat; stir in butter.
Beat egg yolks until thick; stir in a few tablespoons soup mixture.
Blend yolks into remaining soup.
Combine salt and baking powder; sprinkle over egg whites.
Beat until stiff but glossy.
Fold whites into the soup mixture.
Pour into 1 1/2 quart souffle dish.
Bake in a 350° oven 1 hour

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1220 Calories from Fat 695

% Daily Value*

Total Fat 78 g120%

Saturated Fat 40.3 g201.4%

Trans Fat 0 g

Cholesterol 790 mg263.3%

Sodium 3311.2 mg138%

Total Carbohydrates 94 g31.5%

Dietary Fiber 7.3 g29.4%

Sugars 12.7 g

Protein 35 g70.7%

Vitamin A 86.5% Vitamin C

Calcium 51% Iron 31.1%

*Based on a 2000 Calorie diet


Souper Spoonbread Recipe