Serves: 8
Total Calories: 120
1. Mix corn meal and water in 3-quart saucepan. Stir in milk. Cook over moderate heat until thick, stirring constantly. Remove from heat. Stir in margarine and KELLOGG'S ALL-BRAN cereal. Cool.
2. Add baking powder and salt to cooled corn meal mixture. Mix well.
3. Beat egg whites until stiff but not dry. Beat egg yolks until light. Fold beaten egg whites and yolks into corn meal mixture. Pour into 2-quart casserole coated with cooking spray.
4. Bake at 350°F about 45 minutes. Serve immediately.
This Spoon Bread recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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