PRINCESS TIANA’S SPOON BREAD
Disney’s The Princess and the Frog’s recipe for creamy, light southern Spoon Bread made with fine cornmeal and whipped egg whites for a soft souffle ‘bread’ is delicious served alongside your warm winter stews.
1 cup water 1 cup whole milk 3 tbsp butter plus extra to grease the dish 1 cup cornmeal 1 tsp salt 2 tbsp honey 2 eggs separated ½ tsp vanilla 2 tsp baking powder
Preheat your oven to 350 °F /175°C and grease a 26x21 baking dish with butter. Heat the water and milk in a saucepan over medium heat. Bring to a boil. Quickly add the butter, cornmeal, and salt to the hot liquid and whisk until there are no lumps. Remove the pan from the heat and let the mix cool for about 5 minutes. Mix the honey, egg yolks, vanilla, and baking powder in a small bowl, then add it all to the cornmeal mix and stir well.
Whip the egg whites until they form stiff peaks.
Fold the egg whites into the cornmeal mix gently, trying to keep them as light and fluffy as possible. Pour the batter into the prepared baking dish and bake for 40 minutes or until the center of the spoon bread is completely set. Scoop with a spoon and serve warm with some butter alongside your dinner.
Serving: 1 slice Calories: 175 kcal Carbohydrates: 28 g Protein: 6 g Fat: 5 g Saturated Fat: 2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Trans Fat: 1 g Cholesterol: 59 mg Sodium: 578 mg Potassium: 174 mg Fiber: 3 g Sugar: 9 g Vitamin A: 157 IU Vitamin C: 1 mg Calcium: 145 mg Iron: 1 mg