Spoonable bread made with CornMeal
Heat oven to 350.
In 2-quart saucepan combine 2 cups milk and cornmeal. Cook over medium heat, stirring constantly, until all milk is absorbed and mixture is of cooked cereal consistency (8 - 11 min). Remove from heat. Add 2 tablespoons butter, baking powder and salt; stir until well mixed and butter is melted. With wire whisk beat in milk and egg yolks until smooth.
Transfer to large bowl; set aside. In smaller mixer bowl beat egg whites at high speed, scraping bowl often until stiff peaks form (1-2) minutes. Fold in cornmeal mixture until uniform and no lumps are visible. Carefully pour into 2-quart greased casserole.
Bake for 40 - 50 minutes or until golden brown and top springs back when touched lightly in center.
In small bowl, stir together maple butter ingredients, serve with warm spool bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1521g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2377 | ||
Calories from Fat: 1346 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 149.6g | 199 % | |
Saturated Fat 89.8g | 449 % | |
Monounsaturated Fat 38.7g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 395mg | 122 % | |
Sodium 1647.5mg | 57 % | |
Potassium 2335.7mg | 61 % | |
Total Carbohydrate 214.3g | 63 % | |
Dietary Fiber 14.7g | 59 % | |
Sugars, other 199.6g | ||
Protein 55.4g | 79 % | |
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: 2377
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