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Rating: 5.0/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 306
% Daily Value**
Total Fat 15g
Saturated Fat 8g
Unsaturated Fat 2g
Cholesterol 227mg
Sodium 743mg
Total Carbohydrate 32g
Dietary Fiber 1g
Sugars 11g
Protein 12g
Vitamin A  12%Vitamin C  0%
Calcium  33%Iron  13%
Potassium  19%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Martha Stewart's Spoonbread

Date Added: March 22, 2014


2 Teaspoons Baking Powder
Cup Cornmeal 3 Tbl
1 Teaspoon Salt cayenne pepper
1 Tablespoon Sugar brown, packed
2 Cups Milk scalded
3 Eggs separated
2 Tablespoons Butter softened
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1. Preheat oven to 350 degrees.

2. Lightly butter 1-quart casserole dish. Combine cornmeal, salt and sugar.

3. Slowly stir into scaled milk. Over low heat, blend in the butter.

4. Remove the saucepan from heat and beat in egg yolks and baking powder.

5. Let cool. Beat egg whites and a pinch of salt until stiff.

6. Gently fold into cornmeal mixture. Pour the batter into the prepared dish and bake until puffed and golden, 30 to 35 minutes.

7. Serve immediately. Serves 4. Tip: This dish takes longer to cook than stated in recipes.

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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Butter, Corn, Natural Sweeteners allergies.
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