Garlic Spoonbread

Oxmoor House

Enjoy a leisurely breakfast of fresh grapefruit segments, Garlic Spoonbread, and Baked Tomatoes.

2 servings.


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Vegetable cooking spray
2 tablespoons minced green onions
1 clove garlic, minced
2/3 cup skim milk
1/2 cup water
1/3 cup yellow cornmeal
1/8 teaspoon salt
1 egg, separated


Cook: 40 Minutes

Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add green onions and garlic; saute until tender. Add milk and next 3 ingredients; cook over medium heat, stirring constantly with a wire whisk, until mixture is thickened and bubbly. Remove from heat.

Beat egg yolk in a medium bowl. Gradually stir about one-fourth of hot cornmeal mixture into egg yolk; add to remaining cornmeal mixture, stirring constantly with a wire whisk.

Beat egg white at high speed of an electric mixer until stiff peaks form. Fold one-third of egg white into cornmeal mixture; fold in remaining egg white. Pour mixture into a 2-cup casserole coated with cooking spray. Bake at 375° for 35 to 40 minutes or until puffed and golden. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 157
Caloriesfromfat 19 %
Fat 3.4 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8.1 g
Carbohydrate 22.9 g
Fiber 0.0 g
Cholesterol 112 mg
Iron 0.0 mg
Sodium 223 mg
Calcium 0.0 mg