Spoon Bread Recipe - Cooking Index
Spoon Bread Recipe - Cooking Index
| 1 cup | 237ml | Boiling water |
| 1 cup | 62g / 2.2oz | Yellow cornmeal |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 teaspoons | 10ml | Reduced-fat margarine |
| 1 teaspoon | 5ml | Baking powder |
| 2 | Eggs - separated | |
| 1 1/2 cups | 355ml | Fat-free (skim) milk |
In a large heatproof bowl, pour the boiling water over the cornmeal and stir well. Stir the salt and margarine into the cornmeal and allow to cool.
Heat the oven to 375 degrees. Add the baking powder, egg yolks, and milk to the bowl and stir. Beat the egg whites until stiff peaks are formed and fold into the batter.
Pour the batter into a nonstick loaf pan and bake for 45 minutes.
This recipe yields 6 servings. Serving size: 1/6 of recipe
Exchanges Per Serving: 1 1/2 Starch
Nutrition Facts: Calories 137; Calories from Fat 25; Fat 3g; Saturated Fat 1g; Cholesterol 72mg; Sodium 318mg; Carbohydrates 21g; Dietary Fiber 2g; Sugars 3g; Protein 6g.
Source:
American Diabetes Association at http://www.diabetes.org
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