Enjoy a leisurely breakfast of fresh grapefruit segments, Garlic Spoonbread, and Baked Tomatoes.

Recipe by Oxmoor House January 1995

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Recipe Summary

cook:
40 mins
total:
40 mins
Yield:
2 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add green onions and garlic; saute until tender. Add milk and next 3 ingredients; cook over medium heat, stirring constantly with a wire whisk, until mixture is thickened and bubbly. Remove from heat.

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  • Beat egg yolk in a medium bowl. Gradually stir about one-fourth of hot cornmeal mixture into egg yolk; add to remaining cornmeal mixture, stirring constantly with a wire whisk.

  • Beat egg white at high speed of an electric mixer until stiff peaks form. Fold one-third of egg white into cornmeal mixture; fold in remaining egg white. Pour mixture into a 2-cup casserole coated with cooking spray. Bake at 375° for 35 to 40 minutes or until puffed and golden. Serve immediately.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

157 calories; calories from fat 19%; fat 3.4g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 8.1g; carbohydrates 22.9g; fiber 0g; cholesterol 112mg; iron 0mg; sodium 223mg; calcium 0mg.
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