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Spoonbread

Yield 11 servings.

Ingredients

  • 1 cup white cornmeal
  • 1 1/2 cups boiling water
  • 1 teaspoon margarine, softened
  • 2 eggs, separated
  • 1 cup nonfat buttermilk
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • Vegetable cooking spray

Nutrition Information

  • calories 80
  • caloriesfromfat 26 %
  • fat 1.6 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.1 g
  • carbohydrate 13 g
  • fiber 0.0 g
  • cholesterol 41 mg
  • iron 0.0 mg
  • sodium 175 mg
  • calcium 0.0 mg

How to Make It

  1. Combine cornmeal and boiling water in a large bowl; stir with a wire whisk until well blended. Add margarine, egg yolks, and next 5 ingredients, stirring until dry ingredients are moistened.

  2. Beat egg whites at high speed of an electric mixer just until stiff peaks form. Gently fold egg white into cornmeal mixture. Coat an 11- x 7- x 1 1/2-inch baking dish with cooking spray. Pour batter into prepared dish. Bake at 375° for 28 to 30 minutes or until golden.

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