Low Fat Spoonbread Recipe

Ingredients

1 cup white or yellow cornmeal

2 cups cold water

1 large egg yolk

1 3/4 cups buttermilk

1 tablespoon canola oil

1 teaspoon salt

2 large egg whites

Method

1.Preheat oven to 350°F.

Lightly oil an 8-by-11 1/2 inch glass baking dish or coat it with nonstick spray.

2.Place cornmeal in a large heavy saucepan.

Slowly add water, whisking constantly until smooth.

Bring mixture to a boil over high heat and continue whisking for 3 to 5 minutes.

Reduce heat to low and cook, whisking often, until thick, about 5 minutes.

Remove from heat.

3.In a medium bowl, whisk egg yolk, buttermilk, oil and salt until smooth.

Slowly add to cornmeal mixture, whisking constantly until smooth.

4.In a large mixing bowl, beat egg whites with an electric mixer until stiff but not dry.

Whisk one-quarter of the beaten whites into the reserved cornmeal mixture.

With a rubber spatula, gently fold in remaining whites.

Spoon the batter into prepared dish.

5.Bake spoonbread for 1 hour, or until firm to the touch and browned on the bottom.

Serve immediately.

MAKES 8 SERVINGS.

105 calories per serving; 4 grams protein; 3 grams fat (0.

7 gram saturated fat); 14 grams carbohydrate; 345 mg sodium; 29 mg cholesterol; 2 grams fiber.

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