Southernside

Spoon Bread

Name: Spoon Bread
Cuisine: Southern
Ingredients: 1 cup corn meal; 2 or 3 eggs; 2 cups cold water; 2 tablespoons butter (melted); 1 cup milk; 2 teaspoons salt

From Aunt Sammy's radio recipes, 1926

Spoon bread is soft like a custard or souffle and has a rich, delicious flavor.

Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

870Calories

32 gProtein

137 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories870 kcal

Protein32 g

Carbohydrates137 g

Fiber6.1 g

Sugars15 g

Total Fat42 g

Saturated Fat8 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol464 mg

Sodium4934 mg

Potassium733 mg

Calcium381 mg

Iron3.5 mg

Magnesium97 mg

Phosphorus605 mg

Zinc3.4 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A255 mcg

Vitamin E1.4 mg

Vitamin K0.3 mcg

Vitamin B60.6 mg

Vitamin B122.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.9 mg

Folate94 mcg

Choline351 mg

Caffeine0 mg

Water786 g

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 24. The excerpt below is the record exactly as published.

SPOON BREAD 1 cup corn meal. 2 or 3 eggs. 2 cups cold water. 2 tablespoons butter (melted) 1 cup milk. 2 teaspoons salt

Cook this with the app: pantry check, scaling, and the assistant.