Old Fashioned Spoon Bread With Maple Butter
July 21, 2016
"This souffle-like spoonable bread is delicious with maple butter spooned over it. Goes great accompanied by ham or chicken."
- FOR SPOON BREAD
- FOR MAPLE BUTTER
- Serving Size: 1 (151.9 g)
- Calories 282.9
- Total Fat - 20 g
- Saturated Fat - 11.6 g
- Cholesterol - 126.4 mg
- Sodium - 449.6 mg
- Total Carbohydrate - 19.9 g
- Dietary Fiber - 1.2 g
- Sugars - 8.1 g
- Protein - 7 g
- Calcium - 170.9 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
TO MAKE THE SPOON BREAD
Heat oven to 350-degrees Fahrenheit.
In a 2-quart saucepan combine 2 cups milk and cornmeal. Cook over medium heat, stirring constantly, until all milk is absorbed and mixture is of cooked cereal consistently (8 - 11 minutes). Remove from heat.
Add 2 tablespoons butter, baking powder and salt; stir until well mixed and butter is melted.
With wire whisk beat in milk and egg yolks until smooth. Transfer to a large bowl; set aside.
In a small mixer bowl beat egg whites at high speed, scraping bowl often, until stiff peaks from (1 - 2 minutes).
Fold into cornmeal mixture until uniform and no lumps are visible.
Carefully pour into 2-quart greased casserole.
Bake for 40 - 50 minutes or until golden brown and top springs back when touched lightly in center.
FOR THE MAPLE BUTTER
In a small bowl stir together all maple butter ingredients; serve with warm spoon bread.
Tips & Variations
No special items needed.