Spoon Corn Bread - lower fat! flax meal!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 c non fat milk1/3 c cornmeal1/2 tsp salt1c reduced fat shredded cheddar1 c yellow sweet corn (can use canned)1/2 c Egg beaters2 tbsp butter or margarine2 tbsp Ground Flaxseed1/8 tsp cayenne pepper1/2 c sliced green onions
Preheat the oven to 400 degrees F.
In a medium saucepan, whisk together the milk, cornmeal, and salt. Cook over medium-high heat, stirring constantly, until mixture has thickened, about 5 minutes. Stir in 1/2 cup of the cheese, the corn, and the green onion. Temper the eggs by slowly whisking some of the hot milk mixture into the beaten eggs. Stir the tempered eggs into the milk mixture. Pour the mixture into a 1-quart baking dish. Top with pieces of butter and sprinkle with the red pepper flakes and remaining 1/2 cup of cheese. Bake for 25 to 30 minutes or until center is set and cheese is lightly browned. Remove from the oven and serve immediately.
Serving Size: 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DIDI100152.
In a medium saucepan, whisk together the milk, cornmeal, and salt. Cook over medium-high heat, stirring constantly, until mixture has thickened, about 5 minutes. Stir in 1/2 cup of the cheese, the corn, and the green onion. Temper the eggs by slowly whisking some of the hot milk mixture into the beaten eggs. Stir the tempered eggs into the milk mixture. Pour the mixture into a 1-quart baking dish. Top with pieces of butter and sprinkle with the red pepper flakes and remaining 1/2 cup of cheese. Bake for 25 to 30 minutes or until center is set and cheese is lightly browned. Remove from the oven and serve immediately.
Serving Size: 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DIDI100152.
Nutritional Info Amount Per Serving
- Calories: 152.4
- Total Fat: 6.5 g
- Cholesterol: 15.3 mg
- Sodium: 430.3 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.0 g
- Protein: 9.9 g
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