Try this Spoonbread Souffle recipe, or contribute your own.
Suggest a better descriptionCoat a 1-1/2-quart souffle dish with cooking spray; sprinkle with breadcrumbs. Set aside. Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 3 minutes or until tender. Add water and salt; bring to a boil. Gradually add cornmeal, stirring constantly with a wire whisk. Cook 2 minutes, stirring constantly. Remove from heat; stir in milk. Add egg yolks, one at a time, stirring well after each addition. Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form. Stir one-third of egg whites into cornmeal mixture; fold in remaining egg whites. Spoon into souffle dish. Bake at 400 deg for 40 minutes or until puffed and set. Yield: 6 servings (serving size: 1 cup). Per serving: 146 Calories; 4g Fat (23% calories from fat); 6g Protein; 21g Carbohydrate; 71mg Cholesterol; 329mg Sodium Serving Ideas : Serve immediately. Recipe by: Cooking Light, Oct 1993, page 80 Posted to MC-Recipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 246 | ||
Calories from Fat: 123 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 560.2mg | 172 % | |
Sodium 281.3mg | 10 % | |
Potassium 357.3mg | 9 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 7.1g | ||
Protein 23.5g | 34 % | |
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: 246
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