|Skim milk||2 1⁄4 Cup (36 tbs), divided|
|Cornmeal||2 1⁄4 Cup (36 tbs)|
|Margarine||2 Tablespoon, melted (Stick Type)|
|Egg substitute||8 Ounce (1 Carton)|
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.
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