Kentucky Spoon Bread Recipe
Spoon bread is a cornbread that is completely prepared in one casserole dish and is so moist that it requires a spoon for serving. It’s a popular side dish served all year long. If you’ve never tried spoon bread before, I think you’ll find it’s tasty and comforting.
4 cups 2% milk
1 cup cornmeal
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons butter
3 eggs, separated
In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan.
Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly.
Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well.
In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended.
Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.
Makes 8 servings
Per Serving: 197 calories; 9 g fat; 21 g carbohydrate; 1 g fiber; 8 g protein; 433 mg sodium.
Originally published as Kentucky Spoon Bread in Country October/November 2006, p51. Accessed: http://www.tasteofhome.com/recipes/kentucky-spoon-bread