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SOUTHERN SPOON BREAD




Source of Recipe


The New Family Cookbook for People with Diabetes


Recipe Introduction


DAILY DIABETIC RECIPE -- September 12, 2002 - DailyDiabeticRecipe.com
=========================
Serves: 6 (Makes 3 cups)
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Nutritional Information Per Serving: (1/2 cup)
Calories: 96, Fat: 4g, Cholesterol: 71mg, Sodium: 316mg,
Carbohydrate: 10g, Dietary Fiber: 1g, Sugars: 1g, Protein: 4g
Diabetic Exchanges: 1 Starch, 1/2 Fat




List of Ingredients




- 1/2 cup yellow cornmeal
- 1 cup boiling water
- 1/2 cup fat-free milk
- 1/2 teaspoon salt
- 1-1/2 teaspoons baking powder
- 1 tablespoon canola or corn oil
- 2 large eggs, separated



Recipe



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.