Pimento-Cheese Spoon Bread with Roasted Summer Squash

Cooking Light
4 servings


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1 cup water
1/2 cup yellow cornmeal
1/2 cup 1% low-fat milk
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
1/4 cup grated fresh onion
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
2 garlic cloves, minced
1 (2-ounce) jar diced pimento, drained
3 egg whites (at room temperature)
1 tablespoon sugar
Vegetable cooking spray


Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil, and cook 1 minute, stirring frequently. Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside.

Beat the egg whites at high speed of a mixer until foamy. Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the cornmeal mixture; gently fold in the remaining egg white mixture. Fold in the Roasted Summer Squash.

Spoon mixture into a 1 1/2-quart casserole dish coated with cooking spray. Bake at 375° for 50 minutes or until set.

Note: Prepare the Roasted Summer Squash first.

Created date

July 1995

Nutritional Information

Calories 182
Caloriesfromfat 33 %
Fat 6.7 g
Satfat 3.4 g
Monofat 1.8 g
Polyfat 0.8 g
Protein 4 g
Carbohydrate 22 g
Fiber 3.2 g
Cholesterol 16 mg
Iron 1.2 mg
Sodium 371 mg
Calcium 164 mg