Southern Spoon Bread

Name: Southern Spoon Bread
Prep time: 1 h 15 min
Cook time: 1 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 sweet potatoes, (about 1 pound); 2 1/2 cups milk; 3 tablespoons brown sugar or pure maple syrup; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 cup cornmeal, (yellow or white); 4 tablespoons unsalted butter, (melted); 4 eggs, (separated and room temperature); 2 teaspoon baking powder; cinnamon, (for serving)

6 steps

Prep:1h 15minCook:1h

Best Southern Spoon Bread recipe is an old-fashioned cornbread casserole with a soufflé pudding texture. This elevated recipe adds silky mashed sweet potatoes and warm cinnamon flavor to make a comforting side dish perfect for holiday gatherings or weeknight dinners.

Updated at: Fri, 10 Nov 2023 17:22:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories259.4 kcal (13%)

Total Fat10.5 g (15%)

Carbs33.9 g (13%)

Sugars9.8 g (11%)

Protein7.6 g (15%)

Sodium355.9 mg (18%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 poundsweet potatoes

2 ½ cupsmilk

3 tablespoonsbrown sugar

or pure maple syrup

1 teaspoonpumpkin pie spice

½ teaspoonsalt

⅛ teaspoonpepper

1 cupcornmeal

yellow or white

4 tablespoonsunsalted butter

melted

4eggs

separated and room temperature

2 teaspoonbaking powder

cinnamon

for serving

Instructions

Step 1

Preheat oven to 400ºF. Grease a 2-quart casserole dish and set aside.

Step 2

Wrap sweet potatoes in foil. Bake for 45-55 minutes, or until tender. Remove foil and cool enough to handle. Remove skins and place potato flesh in a large bowl. Reduce oven temperature to 350ºF.

Step 3

In a large saucepan bring milk, brown sugar (or maple syrup), pumpkin pie spice, salt, and pepper to a boil over medium heat. Reduce heat to low and slowly whisk in cornmeal. Stir constantly and cook for 2-3 minutes, or until the mixture is very thick and starts to pull away from bottom of pan. Remove from heat and cool for 15-20 minutes, stirring occasionally.

Step 4

Meanwhile, add melted butter, egg yolks, and baking powder to cooled sweet potatoes. Mix well with a hand held mixer until mixture is smooth with no large lumps remain. Add slightly cooled cornmeal mixture to sweet potatoes. Mix well again and set aside.

Step 5

In a separate bowl with clean beaters, beat egg whites until stiff peaks form. Fold 1/3 egg whites into sweet potato mixture, then gently fold in remaining egg whites until no streaks remain.

Step 6

Spoon batter into prepared dish. Sprinkle with cinnamon, if desired. Bake for 1 hour, or until internal temperature reaches 165ºF. The edges will be golden brown and firm while center is soft, yet cooked and set. Inserted toothpick should not come out wet, but will have soft crumbs on it. Serve immediately.

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