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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
Preheat oven to 350°F.
Lightly oil an 8-by-11 1/2 inch glass baking dish or coat it with nonstick spray.
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.
In a medium bowl, whisk egg yolk, buttermilk, oil and salt until smooth.
Slowly add to cornmeal mixture, whisking constantly until smooth.
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.
Bake spoonbread for 1 hour, or until firm to the touch and browned on the bottom.
Serve immediately.
:MAKES 8 SERVINGS.
Calories per serving; 4 grams protein; 3 grams fat 0 gram saturated fat; 14 grams carbohydrate; 345 mg sodium; 29 mg cholesterol; 2 grams fiber
