Recipe Wensday - On Tuesday

Today is one of those days that makes me really want to snack. Bad clients, tight dead lines and a looming holiday are conspiring against me... oh and two little babies who wanted to wake up at 4:45 AM didn't help either. But I am strong, I shall resist!

Due to the Holiday, Recipe Wednesday is coming at you a whole day earlier.

I found this recipe in Cooking Light magazine. I love corn bread, but I know it's not the healthiest thing in the world. This Spoon Bread might not be the healthiest thing in the world either, but it came from Cooking Light so it has to be kind of light...doesn't it?

I will try to add Spoon Bread to or 4th Of July feast tomorrow. If I run out of time I will save it for the weekend. Have a great 4th. Try not to eat to much Barbecue!

Spoon Bread
Ingredients
3/4 cup stone-ground yellow cornmeal
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups 1% low-fat milk
1/4 teaspoon hot sauce
2 large egg yolks
1 tablespoon butter
1/2 teaspoon baking powder
3 large egg whites
Cooking spray

Preparation
Preheat oven to 350°.

Combine first 4 ingredients in a large saucepan; stir in milk and hot sauce. Cook over medium heat until thick (about 15 minutes), stirring constantly. Place egg yolks in a medium bowl. Spoon 1/2 cup hot cornmeal mixture into egg yolks. Stir egg yolk mixture into remaining cornmeal mixture. Add butter, stirring until butter melts.

Place baking powder and egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold one-fourth of egg white mixture into cornmeal mixture. Fold remaining egg white mixture into cornmeal mixture. Gently spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 40 minutes or until lightly browned and puffy. Serve immediately.

Yield:
8 servings

Nutritional Information
CALORIES 108(32% from fat); FAT 3.8g (sat 1.7g,mono 1.4g,poly 0.4g); PROTEIN 5.5g; CHOLESTEROL 58mg; CALCIUM 118mg; SODIUM 402mg; FIBER 0.9g; IRON 0.6mg; CARBOHYDRATE 13.3g

Kathleen Kanen and Becky Luigart-Stayner , Cooking Light, MAY 2007