Sarasota's Southern Spoon Bread with Bologna Recipe

"A perfect and delicious brunch recipe. I am not southern at all; but, our summer home neighbor was - and she was a great cook too! On Sunday, there was always a big breakfast/brunch at our house; and now and then, our neighbor would join us. She would always bring her southern twists on classic recipes. This was one of them. Why she used bologna, I don't know - She said, "that's what Mom did!" Whatever the reason, it is a great recipe. It does take a bit of work; but, it's Sunday brunch - a lazy relaxing day. Besides, it is really delicious."

Original is 7 servings

Metric US

I've Tried It

Ingredients

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1 1/2 cups yellow cornmeal
1 cup bologna, diced (I get a couple of 3/8" thick slices from the Grocers Deli)
3 cups whole milk
5 large eggs, separated

1/2 cup butter
2 teaspoons baking powder
Pinch of salt
Pinch of pepper

Nutritional

Serving Size: 1 (257 g)
Calories 419.2
Total Fat - 25 g
Saturated Fat - 6.6 g
Cholesterol - 189.7 mg
Sodium - 478.8 mg
Total Carbohydrate - 32.1 g
Dietary Fiber - 2.8 g
Sugars - 6.4 g
Protein - 17.7 g
Calcium - 263.2 mg
Iron - 2.8 mg
Vitamin C - 0 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Base ... Add the milk to a medium pot and bring to a light boil. Add the cornmeal and bring back to a light boil - then, immediately reduce to low and cook approximately 10 minutes until thickened. Once the cornmeal has thickened; remove from the heat and add the butter and baking powder, stirring until combined. Set to the side until lightly cooled.

Step 2

Egg Yolks ... Beat the egg yolks, and add to the cooled cornmeal. Mix until everything is combined.

Step 3

Bologna ... As the cornmeal cooks, I like to lightly saute the bologna before adding to the cornmeal. This is NOT necessary; I just like the flavor the browning gives to the dish. Add the diced bologna to a small saute pan, and sear on medium high heat for a couple of minutes until lightly golden brown. I use a nonstick pan sprayed with a little olive oil or nonstick spray. Once they are lightly seared, add to the cornmeal mix.

Step 4

Egg Whites ... Add the egg whites to a mixing bowl and mix on medium high until stiff. Use a stand or hand held mixer. Then, gently fold the egg whites into the cornmeal mixture.

Step 5

Casserole and Bake ... Pour the mix into a 2 qt casserole dish, sprayed with a nonstick spray. Bake in a preheated 350 degree oven, on the middle shelf, uncovered, for 40 minutes until golden brown. Also, to test if the spoon bread is done - stick a knife in the center; and, if it comes out clean, it is done. Just like testing a cake!

Step 6

Serve and ENJOY! Serve right in the casserole dish. It is a simple comfort food dish. Add some fresh fruit; maybe some potatoes, toast, sausage patties, etc.; and enjoy a wonderful Sunday Brunch!!