St. Croix Spoon Bread

St. Croix Spoon Bread

  • Prep: 10 min
  • Cook Time: 35 min
  • Total: 45 min
  • Serving: 8

St. Croix Spoon Bread puffs up nice and brown when baked in a souffle dish.


  • 1 cup milk
  • 1 cup chicken broth, clear
  • 3 egg yolks
  • 4 egg whites
  • 3/4 cup cornmeal
  • 1/4 cup butter
  • 1 teaspoon salt


  1. Combine milk, broth and cornmeal int top pan of double boiler over simmering water. Stir continually until mixture is thick and smooth; add butter and salt.
  2. Remove pan from water and blend in egg yolks, let cool. Fold in egg whites beaten until stiff but not dry, and transfer to a well greased 1 1/2 quart souffle dish.
  3. Bake at 375 degrees F for 30-35 minutes or until puffed and nicely browned.


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