Serves: 8
Total Calories: 91
1. Heat oven to 375°F. Grease 2-quart casserole. In medium saucepan, bring water to a boil. Slowly stir in cornmeal and salt. Reduce heat to medium cook about 5 minutes or until very thick, stirring constantly. Remove from heat stir in buttermilk. Cool 5 minutes.
2. Gradually beat in 2 tablespoons margarine, baking powder and egg yolks. In small bowl, beat egg whites until stiff but not dry. Fold into cornmeal mixture. Pour batter into greased casserole.
3. Bake at 375°F. for 40 to 50 minutes or until golden brown and knife inserted near center comes out clean. Serve immediately with margarine, if desired.
Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 130 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 80 mg 27% * Sodium: 410 mg 17% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 1 g 4% * Sugars: 2 g * Protein: 5 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 10% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 Fat or 1 Carbohydrate, 1 Fat
See Cook's Note: Quick Loaf Tips
This Spoon Bread recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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