|
|
|
|
 |
|
|
| Spoonbread Souffle Recipe |
Category: Breads
Rating:
N/A
Servings: 6
|
|
|
Ingredients
1 vegetable cooking spray
1 tablespoon fine dry breadcrumbs
2 teaspoon vegetable oil
1/2 cup finely chopped onion
2 cloves garlic, minced
2 cup water
3/4 teaspoon salt
1 cup white or yellow cornmeal
1/2 cup skim milk
2 egg yolks
4 egg whites
Cooking Directions:
Coat a 1-1/2-quart souffle dish with cooking spray; sprinkle with breadcrumbs. Set aside.
Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 3 minutes or until tender. Add water and salt; bring to a boil. Gradually add cornmeal, stirring constantly with a wire whisk. Cook 2 minutes, stirring constantly. Remove from heat; stir in milk. Add egg yolks, one at a time, stirring well after each addition.
Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form. Stir one-third of egg whites into cornmeal mixture; fold in remaining egg whites. Spoon into souffle dish. Bake at 400 deg for 40 minutes or until puffed and set. Yield: 6 servings (serving size: 1 cup).
Per serving: 146 Calories; 4g Fat (23% calories from fat); 6g Protein; 21g Carbohydrate; 71mg Cholesterol; 329mg Sodium
Serving Ideas : Serve immediately.
Recipe by: Cooking Light, Oct 1993, page 80
breads
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
