Simple Spoon Bread
|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|
Preheat oven to 375°.
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