Chicken Spoon bread is one of those survival dinners from the South. Depending on how you make it, the meal can be rather healthy. One thing I would suggest is to use a combination of both white and dark chicken to avoid the recipe being too dry.
- 2 cup finely chopped cooked chicken
- 1 cup milk
- 1 cup chicken stock
- 1/2 cup cornmeal
- 1/2 Tbs baking powder
- 1/2 tsp salt
- 2 tbsp melted butter
- 3 eggs, separated (yolks from whites)
- 1 cup cheese
- Scald the milk
- Add stock and cornmeal and cook to a mushy thickness
- Remove and add baking powder, salt, beaten egg yolks, butter and chicken
- Beat together until smooth and then fold in the beaten whites (stiffly beaten)
- Top with the grated cheese
- Bake at 350 until browned and firm
Tips for making it lighter: omit the extra salt; use home-cooked chicken instead of store rotisserie; replace whole milk 1% milk or almond milk; replace butter with margarine; use unsalted chicken stock; and use a lower-sodium/fat cheese like Swiss.
You will want to eat this with a vegetable of the green kind!