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Simple Spoon Bread Recipe
|Skim milk||2 1⁄4 Cup (36 tbs), divided|
|Cornmeal||2⁄3 Cup (10.67 tbs)|
|Margarine stick||2 Tablespoon, melted|
|Egg substitute||8 Ounce (1 Carton)|
|Cooking spray||1 Tablespoon|
Serving size: Complete recipe
Calories 1277 Calories from Fat 595
% Daily Value*
Total Fat 67 g102.5%
Saturated Fat 11.8 g58.9%
Trans Fat 0 g
Cholesterol 15 mg
Sodium 1236.6 mg51.5%
Total Carbohydrates 119 g39.7%
Dietary Fiber 7.8 g31.3%
Sugars 34.5 g
Protein 52 g104.3%
Vitamin A 33.6% Vitamin C 10.6%
Calcium 81.4% Iron 46.6%
*Based on a 2000 Calorie diet
Heat 2 cups milk over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around edge (do not boil).
Place cornmeal in a bowl.
Add remaining 1/4 cup milk, margarine, salt, and pepper, stirring until well blended; add to saucepan.
Bring to a boil over medium-high heat, stirring constantly with a wire whisk; cook 2 minutes or until thick, stirring constantly.
Remove from heat, and set aside.
Beat egg substitute in a bowl at high speed of a mixer 2 minutes or until slightly thick.
Add egg substitute to cornmeal mixture; stir until well blended.
Pour into a 1 1/2-quart casserole coated with cooking spray.
Bake at 375° for 30 minutes or until puffed and set; serve immediately