Spoon Bread (Reduced Fat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup white water-ground cornmeal1/4 teaspoon salt1 teaspoons Splenda (sucralose)1/4 teaspoon baking soda1/2 teaspoon baking powder1medium size eggs, beaten1/2 cup egg subsititute2 tbs. butter1/2 cup lowfat milk1/2 cup lowfat yogurt
Preheat oven to 400° F.
Use an 8-inch-square baking pan, or a 1 1/2 quart soufflé dish. Sift cornmeal, salt, sugar, baking soda, and baking powder together in a mixing bowl, making a well in the center. Beat egg and egg substutute together with milk and yogurt. At this point set baking pan in oven with butter to heat. Stir egg/milk/yogurt mixture into cornmeal mixture and stir well. Remove hot pan from oven, tilt it around to butter surface of pan, pour excess butter into cornmeal batter, stirring quickly, then pour batter into hot baking pan. Bake for 20 minutes. Serve right from oven. Makes 4 Servings.
Number of Servings: 4
Recipe submitted by SparkPeople user GEORGEVW.
Use an 8-inch-square baking pan, or a 1 1/2 quart soufflé dish. Sift cornmeal, salt, sugar, baking soda, and baking powder together in a mixing bowl, making a well in the center. Beat egg and egg substutute together with milk and yogurt. At this point set baking pan in oven with butter to heat. Stir egg/milk/yogurt mixture into cornmeal mixture and stir well. Remove hot pan from oven, tilt it around to butter surface of pan, pour excess butter into cornmeal batter, stirring quickly, then pour batter into hot baking pan. Bake for 20 minutes. Serve right from oven. Makes 4 Servings.
Number of Servings: 4
Recipe submitted by SparkPeople user GEORGEVW.
Nutritional Info Amount Per Serving
- Calories: 176.5
- Total Fat: 8.8 g
- Cholesterol: 81.0 mg
- Sodium: 397.1 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.2 g
- Protein: 8.7 g
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