CHEF JEFF — ONE BYTE AT A TIME: Spoon Bread

If you like pudding or souffles, try this classic Southern-style dessert,

Spoon Bread

¾ cups cornmeal

1 teaspoon salt

3 tablespoons melted butter

1 cup boiling water

2 eggs

1 cup milk

2 teaspoons baking powder

Combine cornmeal and salt in mixing bowl. Stirring constantly, gradually whisk in boiling water, keeping it smooth; mix in melted butter. In separate bowl, beat eggs until thickened and pale in color. Add milk and baking powder. Beat to combine. Add milk and egg mixture to cornmeal mixture. Beat with whisk to blend. Turn into generously greased 2-quart casserole or pan and bake in moderate 350-degree oven for 30 to 40 minutes until golden brown and set. Best served hot.

Yield: Serves 6.

Approximate nutritional analysis per serving: 169 calories, 9 grams fat, 5 grams protein, 18 grams carbohydrates, 1 gram fiber, 89 milligrams cholesterol, 551 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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