Chocolate-Orange Spoonbread

chocolate-orange-spoonbread Jim Bathie


  • 1 tablespoon unsalted butter
  • 1/3 cup sugar
  • 3/4 cup fine cornmeal
  • 2 1/2 cups cold water
  • 3 ounces 70-percent dark chocolate, chopped
  • Zest of 1 orange (about 1 teaspoon)


1. Preheat oven to 350°.

2. Spread margarine along bottom and sides of a 3-quart baking dish. Add sugar, cornmeal, and 2 1/2 cups cold water; stir well with a whisk. Bake at 350° for 30 minutes. Remove from oven, and stir mixture carefully with a fork or whisk until smooth; bake an additional 15 minutes.

3. Remove from oven, and stir until smooth. Add chocolate and orange zest; stir until chocolate melts completely. Serve warm or at room temperature.

  • Prep Time:
  • Cook Time:

  • Give old-fashioned cornmeal spoonbread a flavor update with the addition of dark chocolate and orange zest.
  • Yield: 6 servings

Nutritional Information

Calories per serving: 200
Fat per serving: 8g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 0g
Protein per serving: 2g
Carbohydrate per serving: 29g
Fiber per serving: 4g
Cholesterol per serving: 0mg
Sodium per serving: 25mg
Rs per serving: 1g

Good to Know

Resistant Starch-rich polenta makes this dish taste like dark chocolate−orange candy with a smooth puddinglike texture.

This Recipe Is

The Carblovers Diet