Traditional Appalachian Spoon Bread

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease an oven-safe cast iron Dutch oven or a deep baking dish.

2. 2

   In the top of a double boiler over simmering water, heat the milk and cornmeal, stirring often, until thick and creamy, about 5 minutes. Take the cornmeal mixture off the heat and stir in the butter and 1 teaspoon salt until fully combined.

3. 3

   In a bowl, beat the egg yolks, sugar, and 1/2 teaspoon cream of tartar until smooth; stir this into the cornmeal mixture.

4. 4

   In a separate bowl, use an electric mixer to beat the egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt until soft peaks form. Lift the beater or whisk straight up: the egg whites should make soft mounds rather than a sharp peak. Gently fold the egg white mixture into the cornmeal mixture until well mixed and fluffy; pour into the prepared Dutch oven.

5. 5

   Bake in the preheated oven until golden brown with a moist center, about 30 minutes. Let rest for 10 to 15 minutes before serving.

• Calories 218.33 kcal Moderate
• Protein 9.84 g Moderate
• Carbs 28.89 g Moderate
• Total Fat 7.31 g Moderate
• Saturated Fat 3.43 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 130.46 mg High
• Sodium 138.41 mg Moderate
• Fiber 1.37 g Low Source
• Sugar 8.5 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 161.95 mg Moderate
• Iron 0.76 mg Low Source
• Potassium 230.03 mg Low Source
• Vitamin A 132.36 mcg_rae Moderate
• Vitamin C 0.0 mg Low Source
• Vitamin D 3.23 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽