Pimento-Cheese Spoon Bread with Roasted Summer Squash

Recipe from

Cooking Light

Nutritional 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


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
Cooking spray


Preheat oven to 375°.

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.

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.

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 before preparing the rest of the recipe.

April 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note