Spoon Bread Recipe
Ingredients
| Skim milk | 2 1/4 Cup (16 tbs), divided | |
| Cornmeal | 2/4 Cup (16 tbs) | |
| 2 tablespoons stick margarine, melted | ||
| Salt | 1/8 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Egg substitute | 1 Carton (1l) | |
| Cooking spray | ||
Directions
1. Preheat oven to 375°.
2. 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.
3. 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.
2. 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.
3. 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.
Chef
