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Spoon Bread

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  Skim milk 2 1⁄4 Cup (36 tbs), divided
  Cornmeal 2 1⁄4 Cup (36 tbs)
  Margarine 2 Tablespoon, melted (Stick Type)
  Salt 1⁄8 Teaspoon
  Pepper 1⁄4 Teaspoon
  Egg substitute 8 Ounce (1 Carton)
  Cooking spray 1

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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2080 Calories from Fat 568

% Daily Value*

Total Fat 65 g99.6%

Saturated Fat 11.3 g56.5%

Trans Fat 0 g

Cholesterol 15 mg5%

Sodium 1111.6 mg46.3%

Total Carbohydrates 311 g103.8%

Dietary Fiber 26.3 g105.3%

Sugars 36.2 g

Protein 73 g145.5%

Vitamin A 32.6% Vitamin C 10.6%

Calcium 83% Iron 95.1%

*Based on a 2000 Calorie diet

Spoon Bread Recipe