Spoon bread, or spoonbread, was first mentioned in print in the mid-1800s. Spoonbread is a cornmeal-based bread with cornbread taste but a soft souffle-like texture. This spoonbread is made with grits added to the standard cornmeal batter, giving it some extra texture. It's a very moist "bread" which has a spoonable custard-like consistency. The beaten egg whites lighten the batter somewhat.
If you like cheese grits, you might enjoy some cheese in your spoonbread. Add about 1/2 to 3/4 cup of shredded sharp cheddar cheese to the cooked cornmeal and grits if you like, or add grated Parmesan cheese.
Serve spoonbread with greens, baked beans, and chili, or just any dish that you might serve with cornbread.
- In a medium saucepan over low heat, combine the cornmeal, grits, and water. Cook slowly, stirring frequently, until mixture is thick and smooth, about 25 to 30 minutes.
- Beat in the butter, light cream, and salt.
- Beat the egg yolks in a small bowl then beat them into the cornmeal mixture.
- In a mixing bowl with an electric mixer, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the cornmeal mixture.
- Pour the batter into a lightly buttered 8-inch square baking pan; bake in a preheated 375 F oven for about 30 to 40 minutes, or until lightly browned and puffy.
- Serve the spoonbread immediately with butter.
|Nutritional Guidelines (per serving)|
|Total Fat||27 g|
|Saturated Fat||15 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||1 g|