ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pimento-Cheese Spoon Bread with Roasted Summer Squash

Yield 4 servings

Ingredients

  • 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 large egg whites (at room temperature)
  • 1 tablespoon sugar
  • Roasted Summer Squash
  • Cooking spray

Nutrition Information

  • calories 189
  • caloriesfromfat 33 %
  • fat 6.4 g
  • satfat 3.4 g
  • monofat 1.7 g
  • polyfat 0.6 g
  • protein 9.7 g
  • carbohydrate 23.7 g
  • fiber 2.4 g
  • cholesterol 16 mg
  • iron 1.4 mg
  • sodium 367 mg
  • calcium 162 mg

How to Make It

  1. Preheat oven to 375°.

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

  3. Beat 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 cornmeal mixture; gently fold in remaining egg white mixture. Fold in Roasted Summer Squash.

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

  5. Note: Prepare the Roasted Summer Squash before preparing the rest of the recipe.