Lowfat Corn Spoon Bread Recipe
Servings: 1
Ingredients
- 1 c. yellow cornmeal
- 5 1/2 c. boiling water
- 4 tsp reduced fat butter or possibly margarine
- 2 c. fresh uncooked corn kernels preferably white
- 1/2 c. sun dry tomatoes (not oil packed) finely minced
- 1/2 c. fresh spinach coarsely minced
- 1 tsp minced fresh thyme or possibly 1/4 teaspoon dry
- 1 x clove garlic crushed
- 1/2 tsp salt
- 1/2 tsp fresh grnd black pepper
- 2 x egg yolks beaten well
- 5 x egg whites beaten to a soft peak
- 1 Tbsp. grated parmesan cheese
Directions
- Preheat oven to 350 degrees and spray a 9-inch square baking dish with nonstick spray. In a large mixing bowl, mix cornmeal, boiling water, and 1-Tbsp. butter. Let stand 5 min. Add in corn, sun-dry tomatoes, spinach, garlic, salt, pepper, and egg yolks, and mix well. Mix in beaten egg whites. Pour mix into baking dish. Dot top with remaining butter and sprinkle with Parmesan cheese. Bake 40 min or possibly till golden and an inserted comes out clean. Cold and cut into 6 slices.
- Makes 6 ServingsServing Size: 1 slice
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1561g | |
| Calories 1020 | |
| Calories from Fat 265 | 26% |
| Total Fat 29.99g | 37% |
| Saturated Fat 12.17g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 1440mg | 60% |
| Potassium 561mg | 16% |
| Total Carbs 166.44g | 44% |
| Dietary Fiber 10.0g | 33% |
| Sugars 14.41g | 10% |
| Protein 20.94g | 34% |
