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Simple Spoon Bread

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  Skim milk 2 1⁄4 Cup (36 tbs), divided
  Cornmeal 2⁄3 Cup (10.67 tbs)
  Margarine stick 2 Tablespoon, melted
  Salt 1⁄8 Teaspoon
  Pepper 1⁄4 Teaspoon
  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

Recipe Summary


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Nutrition Rank

Nutrition Facts

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 mg5%

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

Simple Spoon Bread Recipe