Creole Spoon Bread

Name: Creole Spoon Bread
Cook time: P1H
Total time: P1H30M
Yield: 1
Cuisine: Fusion
Ingredients: milk; cornmeal; shrimp; sweet red bell peppers; parsley leaves; onions; vegetable oil; red hot pepper sauce; eggs; eggs; butter; flour, self-rising; milk; ketchup; worcestershire sauce

Submitted by Journey

Try a different kind of bread with this scrumptious recipe that calls for shrimp, sweet bell peppers and red hot pepper sauce.

YIELD

1 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

CUPS MILK

CUP CORNMEAL
enriched self rising

POUND SHRIMP
cooked, coarse chopped

⅓

CUP SWEET RED BELL PEPPERS
green, chopped *

⅓

CUP PARSLEY LEAVES
fresh, chopped

⅓

CUP ONIONS
chopped

TABLESPOONS VEGETABLE OIL
or vegetable shortening

TEASPOON RED HOT PEPPER SAUCE

EACH EGGS
yolks, beaten

EACH EGGS
whites

TABLESPOONS BUTTER
or margarine

TABLESPOONS SELF-RISING FLOUR
self-rising, enriched

1 ¼

CUP MILK

CUP KETCHUP

TABLESPOON WORCESTERSHIRE SAUCE

Directions

In large saucepan, heat milk until almost simmering. Stir in cornmeal until smooth. Stir in shrimp, bell pepper, parsley, onion, shortening, and pepper sauce. Bring to a boil over medium heat, cook, stirring constantly, 1 minute longer.

Remove from heat and cool slightly. Stir egg yolks into cornmeal mixture. Beat egg whites until stiff but not dry, fold into cornmeal mixture.

Turn into well-greased 2-quart baking dish and bake in preheated 375℉ (190℃) oven for 45 to 50 minutes, or until golden brown.

Meanwhile, make sauce. Melt butter in saucepan; blend in flour. Gradually stir in milk and cook over medium heat, stirring constantly, until thickened. Stir in ketchup and worcestershire sauce.

Serve spoon bread with sauce.