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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 egg whites (at room temperature)
  • 1 tablespoon sugar
  • Roasted Summer Squash
  • Vegetable cooking spray

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

  4. Note: Prepare the Roasted Summer Squash first.