A spoonful of flavor - entrees

Sunset, August, 1994 by Betsy Reynolds Bateson

Two spoonbread entrees for brunch, lunch, or supper

A PUDDINGLIKE BREAD WITH A crunchy crust, spoonbread gets its lightness from baking powder and fluffy, stiffly beaten egg whites.

This recipe offers both sweet and savory versions. When served with sweetened fresh berries, whipped cream, and maple syrup, it makes an outstanding brunch entree--or summer evening dessert. Whip up the Southwestern variation, with smoked chicken, cheese, and green chili flavors, for a brunch, lunch, or supper entree.

Spoonbread with Berries

8 to 10 cups berries, such as blackberries, strawberries, and raspberries

1/3 cup sugar

4 cups 1%, low-fat, or regular milk

1/4 cup (1/8 lb.) butter or margarine

2 tablespoons sugar

1/2 teaspoon salt

1 1/3 cups yellow cornmeal

6 large eggs, separated

4 teaspoons baking powder

1 teaspoon cream of tartar

Fresh mint sprig (optional)

Whipped cream, sweetened to taste

About 1 cup hot maple syrup

Rinse berries and drain on towels. In a bowl combine berries and 1/3 cup sugar; set aside.

In a 4- to 6-quart pan, combine milk, butter, the 2 tablespoons sugar, and salt. Heat mixture over medium-low heat, stirring occasionally, until steaming hot. Reduce heat to low and gradually add cornmeal, stirring constantly; cook until cornmeal mixture is thick, 6 to 8 minutes. Remove from heat and let cool slightly. Thoroughly stir in egg yolks and baking powder; set aside.

In a large bowl, beat egg whites with cream of tartar until stiff. Blend 1 cup of the beaten egg whites into cornmeal batter; gently fold cornmeal mixture into remaining whites in large bowl. Scrape mixture into a buttered 2 1/2- to 3-quart shallow oval baking dish or a 9- by 13-inch baking dish. Bake in a 350[degrees] oven until a toothpick inserted in center comes out clean and top is golden brown and firm to touch, 45 to 55 minutes.

Ladle some of the sweetened berries and their juices over hot spoonbread; garnish with mint and serve immediately from baking dish. Offer sweetened whipped cream and remaining berries to spoon over servings and maple syrup to drizzle over top. Serves 6 to 8.

--Sandee B. Cameron, Lafayette, California

Per serving: 468 cal. (23 percent from fat); 12 g protein; 12 g fat (5.7 g sat.); 81 g carbo.; 555 mg sodium; 180 mg chol.

Savory Southwestern Spoonbread.

Follow directions for Spoonbread with Berries, omitting the berries and the sugar. When folding in the stiff egg whites, add 1 1/2 cups (6 oz.) shredded smoked chicken and 1 can (4 oz.) diced green chilies. Before baking, sprinkle 1/2 cup (about 2 oz.) shredded cheddar cheese over batter. Substitute fresh cilantro sprigs for fresh mint garnish. Serve immediately from baking dish with about 2 cups salsa.

Per serving: 335 cal. (40 percent from fat); 19 g protein; 15 g fat (7.7 g sat.); 30 g carbo.; 1248 mg sodium; 207 mg chol.