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How To make Creole Spoon Bread

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Ingredients
3
cup
milk
1
cup
cornmeal, enriched self rising
1
pound
shrimp, cooked, coarse chopped
1/3
cup
bell pepper, green, chopped
1/3
cup
parsley, fresh, chopped
1/3
cup
onion, chopped
2
tablespoon
oil, or vegetable shortening
1/4
teaspoon
hot pepper sauce
4
each
egg, yolks, beaten
4
each
egg, whites
2
tablespoon
butter, or margarine
2
tablespoon
flour, self-rising, enriched
1 1/4
cup
milk
1/2
cup
ketchup
1
tablespoon
worcestershire sauce

Directions:
In large saucepan, heat milk until almost simmering. Stir in cornmeal until smooth. Stir in shrimp, bell pepper, parsley, onion, shortening, and pepper sauce. Bring to a boil over medium heat, cook, stirring constantly, 1 minute longer.
Remove from heat and cool slightly. Stir egg yolks into cornmeal mixture. Beat egg whites until stiff but not dry, fold into cornmeal mixture.
Turn into well-greased 2-quart baking dish and bake in preheated 375 degree oven for 45 to 50 minutes, or until golden brown.
Meanwhile, make sauce. Melt butter in saucepan; blend in flour. Gradually stir in milk and cook over medium heat, stirring constantly, until thickened. Stir in ketchup and worcestershire sauce.
Serve spoon bread with sauce.

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