Spoonbread
Source and licence
"Spoonbread" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Spoonbread, revision 4525249), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Spoonbread&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525249
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Southern U.S. (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Preheat oven to 400°F (205°C).
- Thickly coat 8 x 8 inch (20 x 20 cm) baking pan with cooking spray.
- Beat egg whites until stiff, then set aside.
- Heat milk in medium saucepan over medium heat until just barely bubbling at the edges.
- Reduce heat and whisk while slowly adding cornmeal.
- Whisk constantly over low heat for 5 minutes.
- Take off heat and stir in black pepper, red pepper flakes, salt, and scallions.
- Stir in egg yolks and cheese.
- Fold in whipped egg whites.
- Pour into pan.
- Bake about 30 minutes, or until a toothpick inserted into center comes out clean.