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savory breads, side dishes

1 cup white or yellow cornmeal
2 cups cold water
1 large egg yolk
1 3/4 cups buttermilk
1 tablespoon canola oil
1 teaspoon salt
2 large egg whites

1. Preheat oven to 350F. Lightly oil an 8-by-11 1/2 inch glass baking dish or coat it with nonstick spray.

2. Place cornmeal in a large heavy saucepan. Slowly add water, whisking constantly until smooth. Bring mixture to a boil over high heat and continue whisking for 3 to 5 minutes. Reduce heat to low and cook, whisking often, until thick, about 5 minutes. Remove from heat.

3. In a medium bowl, whisk egg yolk, buttermilk, oil and salt until smooth. Slowly add to cornmeal mixture, whisking constantly until smooth.

4. In a large mixing bowl, beat egg whites with an electric mixer until stiff but not dry. Whisk one-quarter of the beaten whites into the reserved cornmeal mixture. With a rubber spatula, gently fold in remaining whites. Spoon the batter into prepared dish.

5. Bake spoonbread for 1 hour, or until firm to the touch and browned on the bottom. Serve immediately.


105 calories per serving; 4 grams protein; 3 grams fat (0.7 gram saturated fat); 14 grams carbohydrate; 345 mg sodium; 29 mg cholesterol; 2 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, November 1997

Yield: 8 servings

Preparation Time: 0:00

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