Directions:
- Spoon cornmeal into heavy-bottomed pan and gradually add 1 cup milk, mixing to blend completely.
- Add remaining 1 cup milk and cook over medium heat, stirring constantly, until smooth.
- Remove from heat; stir in butter, salt, red pepper flakes, and corn.
- Season to taste with pepper and stir in eggs.
- Cook over low heat until thick, about 5 minutes.
- Spoon into buttered 1-quart glass baking dish and bake at 350°F until firm, raised and lightly browned, about 1 hour.
- Remove from oven and serve immediately, as spoon bread will deflate. Makes 2 entree servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.31 Kcal (910 kJ) | ||
| Calories from fat | 80.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.95g | 14% | |
|---|---|---|---|
| Cholesterol | 99.56mg | 33% | |
| Sodium | 526.02mg | 22% | |
| Potassium | 366.06mg | 8% | |
| Total Carbs | 26.73g | 9% | |
| Sugars | 9.42g | 38% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 9g | 18% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 165.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 104.84 Kcal (439 kJ) | ||
| Calories from fat | 38.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 14% | |
|---|---|---|---|
| Cholesterol | 48.03mg | 33% | |
| Sodium | 253.76mg | 22% | |
| Potassium | 176.6mg | 8% | |
| Total Carbs | 12.89g | 9% | |
| Sugars | 4.54g | 38% | |
| Dietary Fiber | 1.08g | 9% | |
| Protein | 4.34g | 18% | |
| Vitamin C | 1.2mg | 4% | |
| Iron | 0.6mg | 7% | |
| Calcium | 79.8mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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