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20 min.
50 min.
8 servings

Southern Spoonbread


  • Crisco® Original No-Stick Cooking Spray
  • 3 cups milk
  • 1 1/2 cups Martha White® Self-Rising Enriched White Corn Meal Mix
  • 1/3 cup butter
  • 5 large eggs, separated

Preparation Directions

  1. HEAT oven to 375°F. Spray 2-quart casserole with no-stick cooking spray. Bring milk to a boil in large saucepan. Gradually stir in corn meal mix; cook, stirring constantly, until mixture is very thick and pulls away from sides of saucepan. Remove from heat. Add butter, stir until butter is melted; cool.
  2. BEAT egg yolks in small bowl; stir into cooled cornmeal mixture. Beat egg whites in large bowl until soft peaks form. Fold into corn meal mixture. Pour into prepared casserole.
  3. BAKE 45 to 50 minutes or until golden brown and set. Serve warm.

Nutritional Information Per Serving

Serving Size (1/8), Calories 250 (Calories from Fat 120), Total Fat 13g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 160mg, Sodium 440mg, Total Carbohydrate 22g (Dietary Fiber 1g, Sugars 5g), Protein 9g; Percent Daily Value*: Vitamin A 8%, Vitamin C 2%, Calcium 20%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.