Double Corn Spoon Bread
Great use of cornmeal in a non-traditional method. What starts as usual corn meal ends up like a souffle. In this light version, only the egg whites are used.
(Make 8 serves)
Amount Per Serving: 159 Calories, 7 g. Protein, 22 g. Carbohydrates, 3 g. Dietary Fiber, 5 g. fat, <1 g. Saturated Fat, 1 mg. Cholesterol, 300 mg. Sodium.
- 2 cups of plain soy milk
- 2 cups of chicken stock or vegetable stock
- 3 Tbsp. of olive oil
- 1 Tbsp. of dark honey
- 1 cup of cornmeal, preferably stone-ground
- 11/4 cups of fresh corn kernels (cut from 2 or 3 ears corn)
- 1 Tbsp. of fresh thyme, chopped
- 1 Tbsp. of shallot, minced
- 1 tsp. of baking powder
- 1/2 tsp. of salt
- 4 egg whites
- 1 Tbsp. of grated Parmesan cheese
- Preheat the oven to 375 degrees F. Lightly coat a 3-quart souffle dish with olive oil cooking spray.
- Combine the soy milk, stock, olive oil and honey in a saucepan. Heat over medium heat until just below the boiling point (Don’t boil). Reduce the heat and simmers. Add the cornmeal in a stream while whisking constantly. Cook about 5 minutes, stirring constantly, until the mixture thickens. Remove to a large-size bowl. Add the corn kernels, thyme, shallot, baking powder and salt and stir to combine.
- Beat the egg whites in a large-size spotlessly clean bow with an electric mixer until stiff peaks form. Gently whisk ⅓ of the whites into the cornmeal mixture to lighten it. Using a rubber spatula, gently fold the remaining egg whites into the batter, mixing just until incorporated.
- Pour the batter into the prepared souffle dish and sprinkle with the cheese. Bake about 35 minutes or until lightly golden and puffed. Let stand in the dish about 5 minutes before serving. Serve hot.
Source : MayoClinic
Recipe Under : 100 to 200 Calories - Bake