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Fresh Corn Spoonbread

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ cups milk
lowfat
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1 cup buttermilk
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1 cup cornmeal
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1 cup corn
fresh, uncooked
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¼ cup butter
or margarine
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1 tablespoon sugar
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½ teaspoon baking soda
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3 large eggs
separated
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Ingredients

Amount Measure Ingredient Features
355 ml milk
lowfat
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237 ml buttermilk
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237 ml cornmeal
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237 ml corn
fresh, uncooked
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59 ml butter
or margarine
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15 ml sugar
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2.5 ml baking soda
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3 large eggs
separated
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Directions

Preheat oven to 350?F.

and grease a 1½ quart casserole.

Heat milk and buttermilk until just boiling; add cornmeal in a thin stream, stirring until mixture is thick and smooth.

Remove from heat and stir in kernels, butter, sugar and baking soda.

Beat egg yolks and stir into mixture.

Beat eggs whites until stiff and gently fold into batter.

Pour into casserole and bake 45 minutes. Spoonbread will be puffed and golden brown. Serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 19045% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 160mg 7%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 14g
Vitamin A 9% Vitamin C 3%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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