Pimento-Cheese Spoon Bread with Roasted Summer Squash

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 33%
  • Fat: 6.7g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 4g
  • Carbohydrate: 22g
  • Fiber: 3.2g
  • Cholesterol: 16mg
  • Iron: 1.2mg
  • Sodium: 371mg
  • Calcium: 164mg

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

Preparation

  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.
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