RecipesMagazine

Pumpkin Spoon Bread

Pumpkin Spoon Bread
Watching your figure? This gluten free and vegetarian recipe has 260 calories, 7g of protein, and 17g of fat per serving. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have ground cinnamon, milk, eggs, and a few other ingredients on hand, you can make it.

Instructions

1
Preheat oven to 350°F. Bring milk, butter, and salt to a simmer in a medium saucepan. Reduce heat, gradually whisk in cornmeal, and simmer, stirring, until thickened, about 2 minutes.
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CornmealCornmeal
ButterButter
MilkMilk
SaltSalt
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Sauce PanSauce Pan
WhiskWhisk
OvenOven
2
Remove from heat; whisk in pumpkin purée.
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PumpkinPumpkin
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WhiskWhisk
3
Whisk egg yolks, chives, thyme, cinnamon, cayenne, ginger, and nutmeg in a large bowl.
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Egg YolkEgg Yolk
CinnamonCinnamon
Ground Cayenne PepperGround Cayenne Pepper
ChivesChives
GingerGinger
NutmegNutmeg
ThymeThyme
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BowlBowl
4
Whisk in cornmeal mixture.
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CornmealCornmeal
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WhiskWhisk
5
Using an electric mixer, beat egg whites in a medium bowl until soft peaks form.
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Egg WhitesEgg Whites
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Hand MixerHand Mixer
BowlBowl
6
Whisk 1/4 of whites into batter, then gently fold in remaining whites. Scrape batter into a 9x5" loaf pan.
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Loaf PanLoaf Pan
WhiskWhisk
7
Bake until spoon bread is set and begins to pull away from sides of pan, 30–40 minutes.
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BreadBread
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OvenOven
Frying PanFrying Pan
8
Let cool slightly before serving.
DifficultyHard
Ready In45 m.
Servings8
Health Score5
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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Magazine
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