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Southern Spoon Bread

Source of Recipe

Adapted From: The New Family Cookbook for People with Diabetes - e-mail
WW Points
Exchanges
Serves: 6 (Makes 3 cups)

- 1/2 cup yellow cornmeal
- 1 cup boiling water
- 1/2 cup fat-free milk
- 1/4 teaspoon salt
- 1-1/2 teaspoons baking powder
- 1 tablespoon canola or corn oil
- Egg substitute equivalent to 1 large egg
- 2 large egg whites

Preheat the oven to 375 degrees F. Prepare a 1-1/2 quart casserole with nonstick pan spray. Put the cornmeal in a medium bowl and pour on the boiling water; stir until smooth. Beat in the remaining ingredients except the egg whites.

In another bowl, beat the egg whites until stiff; fold into the cornmeal mixture. Turn into the prepared casserole.

Bake for 25 to 30 minutes, or until set. Spoon into serving dishes. Serve hot.

One 1/2-cup serving equals: Calories: 96, Fat: 4g, Cholesterol: 0mg, Sodium: 217mg, Carbohydrate: 10g, Dietary Fiber: 1g, Protein: 4g ++++ Exchanges: 1 Starch, 1/2 Fat ++++ WW Points: 2.5