Spoonbread with Roasted Vegetables
Spoonbread with Roasted Vegetables is a savory, custard-like Southern American side dish made from a cornmeal batter baked until fluffy, often enriched with eggs and dairy. It's typically studded with a colorful medley of roasted vegetables like bell peppers, onions, and zucchini. This dish hails from the American South, particularly the Appalachian and Carolinas regions, where corn-based dishes are a staple.
🍽️ Nutrition at a glance
This dish is moderately high in carbohydrates from the cornmeal and vegetables, with a good amount of protein from eggs and dairy. It provides a solid source of fiber, vitamins A and C from the vegetables, and calcium, with a typical serving containing roughly 250-350 calories.
Nutrition breakdown
| Calories | 310 kcal |
| Protein | 12 g |
| Carbs | 38 g |
| Fat | 14 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 480 mg |
| Vitamin A | 85 mcg RAE |
| Vitamin C | 25 mg |
| Calcium | 180 mg |
| Iron | 2.5 mg |
| Potassium | 350 mg |
| Magnesium | 45 mg |
| Phosphorus | 200 mg |
| Vitamin B6 | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Spoonbread is a unique cultural hybrid, blending Native American cornmeal traditions with European custard techniques. Its soft, spoonable texture—somewhere between a soufflé and a pudding—makes it a comforting, versatile base that beautifully absorbs the flavors of the roasted vegetables.
