This Creole Spoon Bread is a Southern classic that feels like a warm hug on a plate. Unlike traditional breads, this dish is more akin to a savory cornmeal soufflé or custard, boasting a tender, jiggly texture that holds its shape just enough to be scooped with a spoon. The base is enriched with whole milk and eggs, creating a light and airy crumb. It is studded with tender cooked shrimp, fresh parsley, and sweet green bell peppers, offering a delightful contrast of textures. The subtle heat from the pepper sauce adds a gentle kick, while the accompanying thick, savory tomato-based gravy brings it all together. Perfect as a side dish for Friday night fish fries or a hearty addition to any Creole-inspired dinner, this recipe brings authentic, home-style comfort to your table.
Creole Spoon Bread
Description
This Creole Spoon Bread is a Southern classic that feels like a warm hug on a plate. Unlike traditional breads, this dish is more akin to a savory cornmeal souffl&# 195;© or custard, boasting a tender, jiggly texture that holds its shape just enough to be scooped with a spoon. The base is enriched with whole milk and eggs, creating a light and airy crumb. It is studded with tender cooked shrimp, fresh parsley, and sweet green bell peppers, offering a delightful contrast of textures. The subtle heat from the pepper sauce adds a gentle kick, while the accompanying thick, savory tomato-based gravy brings it all together. Perfect as a side dish for Friday night fish fries or a hearty addition to any Creole-inspired dinner, this recipe brings authentic, home-style comfort to your table.Ingredients
Directions
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Preheat your oven to 375ðF (190ðC). Grease a 2-quart baking dish generously with butter or oil.
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In a large saucepan, heat 1 1/4 cups of milk over medium heat until it is almost simmering.
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Gradually stir in the cornmeal, ensuring there are no lumps, and cook until the mixture thickens.
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Stir in the chopped shrimp, green bell pepper, fresh parsley, onion, vegetable shortening, and hot pepper sauce.
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Bring the mixture to a boil, stirring constantly, and cook for one minute longer.
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Remove the saucepan from heat and allow the cornmeal mixture to cool slightly so it doesn't cook the eggs.
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Gently stir the beaten egg yolks into the cooled cornmeal mixture until fully incorporated.
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In a clean bowl, beat the egg whites until stiff peaks form, being careful not to overbeat until dry.
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Carefully fold the beaten egg whites into the cornmeal mixture using a spatula, maintaining as much air as possible.
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Pour the batter into the prepared baking dish and bake for 45 to 50 minutes, or until the top is golden brown and set.
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While the spoon bread bakes, prepare the gravy by melting butter in a saucepan over medium heat.
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Whisk in the flour and cook for one minute to create a roux.
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Gradually add the remaining 1 3/4 cups of milk, stirring constantly until the sauce thickens and smooths out.
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Stir in the catsup and Worcestershire sauce, then simmer for two minutes to meld the flavors.
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Serve the warm spoon bread immediately, topped generously with the hot tomato gravy.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 292.8kcal
- % Daily Value *
- Total Fat 4.2g7%
- Saturated Fat 1.8g9%
- Cholesterol 3.6mg2%
- Sodium 81.6mg4%
- Total Carbohydrate 54.0g18%
- Dietary Fiber 4.4g18%
- Sugars 10.4g
- Protein 11.0g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
