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Southern Style Potato Spiked Spoon Bread

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Print Recipe
Prep Method: Baked

Dish

AppetizerBreakfast/BrunchSide DishSnack

Prep Time

15 Mins

Cook Time

30 Mins

Serving

Serves 24

Ingredients

  • 3 cups Finely Ground Yellow Cornmeal
  • 1 tablespoon Kosher Salt
  • 1 quart Boiling Water
  • ¾ cup Unsalted Butter, melted
  • 8 each Large Eggs
  • 1 quart Whole Milk
  • 3 tablespoons Baking Powder
  • 3 cups Dehydrated Shredded Potatoes
  • 5 cups Boiling Water
  • 1-1/2 cups Sour Cream (Optional)

Preparation

  1. Preheat the oven to 350 °F.
  2. Spray a baking dish with non-stick spray or lightly rub the dish with butter.
  3. Combine the cornmeal with the salt.
  4. Slowly add the boiling water to the cornmeal while whisking to ensure there aren’t any lumps, then allow the mixture to cool for 7-10 minutes.
  5. Whisk the milk into the cornmeal mixture.
  6. In a small bowl, beat the eggs very well and add them to the cornmeal mixture along with the baking powder.
  7. In a larger bowl, add the shredded potatoes and cover them with the boiling water.  Allow the potatoes to sit for 8-10 minutes to rehydrate.
  8. Drain the potatoes very well and gently fold them into the cornmeal mixture.
  9. Transfer the mix into the lightly greased baking dish from step 2.
  10.  Bake the spoonbread at 350 °F for 35 minutes or until the mixture is set and lightly brown on top.
  11. Serve the spoonbread with sour cream. Enjoy!

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Nutrition Facts Per Serving

Calories

180

Fat

9g

Sodium

330mg

Cholesterol

80g

Carbohydrates

20g

Fiber

1g

Protein

5g

Potassium

379mg

Sugar

2g

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