Spoon Bread seems more likely to have evolved than originated anywhere. When settlers arrived, they came upon the corn pudding of Native Americans, while likely missing the steamed puddings, like Yorkshire, they had left behind. Someone would have then applied the process of making savory puddings they knew and loved to the ingredients they found, just like the origin stories of many of the best dishes.

Source: Big American Cookbook

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Name: Spoon Bread with Corn
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 3 cups milk; 2 teaspoons kosher salt; 1 cup white cornmeal; 4 tablespoons unsalted butter, cut into pieces and softened cut into pieces and softened; 3 large eggs seperated; 3 ears of corn removed from cobs, about 2 1/2 cups

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INGREDIENTS

3 cups milk
2 teaspoons kosher salt
1 cup white cornmeal
4 tablespoons unsalted butter, cut into pieces and softened ; cut into pieces and softened
3 large eggs ; seperated
3 ears of corn ; removed from cobs, about 2 1/2 cups

INSTRUCTIONS

Preheat the oven to 400°F. Spray a 9-by-9-inch casserole with cooking spray.

In a large pot, heat the milk and salt until the milk nearly boils. Slowly whisk in the cornmeal. Continue to stir until smooth, then reduce the heat to low and simmer, uncovered and stirring often, for about 15 minutes, until the mixture is quite thick.

Remove the pan from the heat and stir in the butter to incorporate. Beat in the egg yolks one at a time, then stir in the corn kernels.

Beat the egg whites to stiff peaks. Gently fold the egg whites into the corn mixture and pour into the prepared casserole. Bake uncovered for 25 to 30 minutes, until the top is golden brown and the center is almost set.

NOTES

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Nutrition

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Serving Size: 1 Serving (502g)
Recipe Makes: 4 Servings

Calories: 649
Calories from Fat: 238 (37%)

Amt Per Serving		% DV

	Total Fat 26.4g	35 %
	Saturated Fat 9.4g	47 %
	Monounsaturated Fat 9.1g
	Polyunsanturated Fat 3.7g
Cholesterol 811.1mg		250 %
Sodium 954.5mg		33 %
Potassium 800.4mg		21 %
Total Carbohydrate 68.5g		20 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 64.1g
Protein 35.9g		51 %
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.

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Calories per serving: 649

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