Soy And Honey Spoon Bread Recipe
Ingredients
| 1/2 cup skim milk powder | ||
| Cold water | 1 Cup (16 tbs) | |
| Corn meal | 1 Cup (16 tbs) | |
| Boiling water | 1 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Egg yolks | 4 | |
| Honey | 1 Tablespoon | |
| Soy flour | 3 Tablespoon | |
| Nutritional yeast | 2 Teaspoon | |
| Oil | 2 Tablespoon | |
| Egg whites | 4 | |
Directions
Preheat oven to 375°F.
Oil a two quart casserole.
Dissolve skim milk powder in water with a wire whisk.
In medium sized saucepan, combine corn meal and milk mixture.
Gradually add boiling water, blending thoroughly.
Add salt.
Cook over medium heat, stirring constantly, until consistency of thick mush.
Remove from heat.
Let cool slightly.
Beat egg yolks until thick.
Add honey.
Combine soy flour, nutritional yeast and oil; add to egg mixture; mix well.
Combine egg and corn meal mixture.
Beat egg whites until stiff peaks form when beater is raised.
Fold gently into batter and pour into prepared casserole.
Bake in preheated oven for 35-45 minutes or until golden brown and puffy.
Remove from oven and serve immediately.
Oil a two quart casserole.
Dissolve skim milk powder in water with a wire whisk.
In medium sized saucepan, combine corn meal and milk mixture.
Gradually add boiling water, blending thoroughly.
Add salt.
Cook over medium heat, stirring constantly, until consistency of thick mush.
Remove from heat.
Let cool slightly.
Beat egg yolks until thick.
Add honey.
Combine soy flour, nutritional yeast and oil; add to egg mixture; mix well.
Combine egg and corn meal mixture.
Beat egg whites until stiff peaks form when beater is raised.
Fold gently into batter and pour into prepared casserole.
Bake in preheated oven for 35-45 minutes or until golden brown and puffy.
Remove from oven and serve immediately.
Chef
