Spoonbread is a soft, spoonable version of cornbread. It's easy to make and is a delicious alternative to stuffing. If you have a large crowd to feed, you might want to make both.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2011
Ingredients
Method
In large saucepan, melt butter over medium-high heat; cook garlic and leeks, stirring occasionally, until softened, 6 to 7 minutes.Stir in milk, broth, cayenne pepper and tsp of the salt ; bring to simmer. Whisking constantly, pour in cornmeal in slow steady stream; cook until bubbly, 1 to 2 minutes. Remove from heat. Briskly whisk in egg yolks. Set aside.
In bowl, beat egg whites with remaining salt until soft peaks form, 2 to 3 minutes. Stir one-quarter into cornmeal mixture to loosen; fold in remaining whites. Fold in 1 cup of the Cheddar cheese. Scrape into greased 8-inch (2 L) square baking dish or round casserole dish. Sprinkle with remaining cheese. Bake in 350ºF (180ºC) oven until golden, 30 to 35 minutes.
Nutritional facts Per each of 10 servings: about
- Sodium 374 mg
- Protein 11 g
- Calories 232.0
- Total fat 11 g
- Potassium 185 mg
- Cholesterol 102 mg
- Saturated fat 6 g
- Total carbohydrate 22 g
%RDI
- Iron 7.0
- Folate 23.0
- Calcium 19.0
- Vitamin A 13.0
- Vitamin C 3.0
