Try this Martha Stewarts Spoonbread recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Lightly butter 1-quart casserole dish. Combine cornmeal, salt andsugar. Slowly stir into scaled milk. Over low heat, blend in the butter. Remove the saucepan from heat and beat in egg yolks and baking powder. Let cool. Beat egg whites and a pinch of salt until stiff. Gently fold into cornmeal mixture. Pour the batter into the prepared dish and bake until puffed and golden, 30 to 35 minutes. Serve immediately. Serves 4. Tip: This dish takes longer to cook than stated in recipes. Try about 45 to 50 minutes. Recipe by: Martha Stewart Quick Cook Posted to Bakery-Shoppe Digest by Mary
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 385 | ||
Calories from Fat: 221 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.6g | 33 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 808.4mg | 249 % | |
Sodium 486.1mg | 17 % | |
Potassium 284.8mg | 7 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 17g | ||
Protein 24.3g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 385
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