Creole Spoon Bread

Course : Cajun
Serves: 8
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3 cups milk
1 cup cornmeal -- enriched self-rising
1 pound shrimp -- cooked, coarse chopped
1/3 cup green bell pepper -- chopped
1/3 cup parsley -- chopped, fresh
1/3 cup onion -- chopped
2 tablespoons vegetable shortening or oil
1/4 teaspoon hot pepper sauce
4 large egg yolks -- beaten
4 large egg whites
2 tablespoons butter or margarine
2 tablespoons flour -- self-rising, enriched
1 1/4 cups milk
1/2 cup catsup
1 tablespoon Worcestershire sauce

Preparation / Directions:

1. In large saucepan, heat milk until almost simmering. 2. Stir in cornmeal until smooth. 3. Stir in shrimp, bell pepper, parsley, onion, shortening, and pepper sauce. 4. Bring to a boil over medium heat; cook, stirring constantly, 1 minute longer. 5. Remove from heat and cool slightly. 6. Stir egg yolks into cornmeal mixture. 7. Beat egg whites until stiff but not dry; fold into cornmeal mixture. 8. Turn into well-greased 2-quart baking dish and bake in preheated 375F oven 45 to 50 minutes, or until golden brown. 9. Meanwhile, make sauce. Melt butter in saucepan; blend in flour. 10. Gradually stir in milk and cook over medium heat, stirring constantly, until thickened. 11. Stir in catsup and Worcestershire sauce. 12. Serve spoon bread with sauce.

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