Spoon Bread with Fresh Sage


A puddinglike side dish from the South, spoon bread goes together in no time and should be eaten piping hot. Before chopping fresh sage, rub the leaves between your fingers to test its pungency. If the scent isn’t strong, increase the amount you’re using to 3 or 4 tablespoons.

  • SERVINGServings


  • 2 Tbs. chopped fresh sage
  • 1 tsp. salt
  • 1 cup yellow cornmeal
  • 2 Tbs. butter, plus more for greasing dish
  • 1 tsp. baking powder
  • 2 large eggs
  • 1 cup low-fat milk


  1. Preheat oven to 425˚F. Butter 9-inch-square glass or enamel baking dish.
  2. Bring 2 cups water, sage, and salt to a boil in large saucepan. Stir in cornmeal, and bring back to a boil, stirring constantly, or until cornmeal begins to thicken. Remove from heat, and stir in butter until melted. Cool 10 minutes. Stir in baking powder.
  3. Lightly beat eggs in bowl, then whisk in milk until combined. Whisk egg mixture into cornmeal mixture, and pour into prepared baking dish. Bake 35 to 40 minutes, or until top begins to brown and spoon bread looks set.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 137
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 64 mg
  • Fat Content: 5 g
  • Fiber Content: 1 g
  • Protein Content: 4 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 417 mg
  • Sugar Content: 2 g