Texan Jiffy Spoon Bread
Created by dienia b on February 20, 2020
- Servings: 8
- Prep Time: 9m
- Cook Time: 90m
- Recipe #34354
Ingredients
- 1 can (10 ounces) cheddar cheese soup
- 3/4 cup milk
- 1/4 cup butter
- 1/2 cup cornmeal
- 1 tablespoon water
- 1/8 teaspoon cayenne pepper
- 3 eggs ,separated
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
How to Make
-
Step 1: Mix soup and milk in saucepan until smooth
-
Step 2: Heat to boiling
-
Step 3: Add butter
-
Step 4: Take off heat
-
Step 5: Gradually whisk in damped with the water cornmeal
-
Step 6: Add cayenne
-
Step 7: Whisk
-
Step 8: Beat egg yolks and temper in
-
Step 9:
-
Step 10: In another bowl sprinkle salt and baking powder onto egg whites
-
Step 11: Beat until stiff
-
Step 12: Fold into soup mixture
-
Step 13: Butter well a 2 quart casserole spray pam
-
Step 14: Pour mixture in
-
Step 15: Bake at 350 degrees for about 1 hour ,until puffy and lightly browned
Nutritional Facts
- Serving Size: 1 (75.5 g)
- Calories 135.8
- Total Fat - 9.7 g
- Saturated Fat - 6 g
- Cholesterol - 25.9 mg
- Sodium - 419.9 mg
- Total Carbohydrate - 9.9 g
- Dietary Fiber - 0.8 g
- Sugars - 1.4 g
- Protein - 2.9 g
- Calcium - 78.7 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg