Peppered-Parmesan Spoonbread

Name: Peppered-Parmesan Spoonbread
Yield: 4 servings
Ingredients: 1 c. self-rising corn meal; 2 c. boiling water; 2 Tbsp. butter; 1 tsp. sugar; 1/3 c. grated Parmesan cheese; 1 c. milk; 3 eggs, separated; 1/2 tsp. black pepper

Vegetarian Dairy

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Ingredients

1 c. self-rising corn meal ⓘ
2 c. boiling water ⓘ
2 Tbsp. butter ⓘ
1 tsp. sugar ⓘ
1/3 c. grated Parmesan cheese ⓘ
1 c. milk ⓘ
3 eggs, separated ⓘ
1/2 tsp. black pepper ⓘ

Instructions

Heat oven to 375°. Grease a deep 2-quart baking dish. In large saucepan, gradually stir cornmeal into boiling water; cook and stir 1 to 2 minutes until consistency of mush. Stir in butter, sugar and cheese; stir to blend. Stir in milk, egg yolks and pepper. Blend thoroughly. Beat egg whites until soft peaks form; fold into corn meal mixture. Pour into baking dish. Bake at 375° for 45 to 50 minutes or until golden brown.

Nutrition & Diet Analysis (per serving)

714 kcal 36% DV

Protein Fat Carbs

Macronutrients

Protein 18.6g 37% DV

Total Fat 32.1g 41% DV

Carbs 95.2g 35% DV

Fiber 8.1g 29% DV

Sugar 14.1g 28% DV

Electrolytes

Sodium 693.5mg 30% DV

Potassium 788.5mg 17% DV

Cholesterol 146mg 49% DV

Vitamins & Minerals

Vitamin A 193.3mcg 21% DV

Vitamin C 17.6mg 20% DV

Vitamin D 1.2mcg 6% DV

Calcium 480.3mg 37% DV

Iron 12.9mg 71% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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