|
|
© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
|
Spoon Bread
- 1 cup cornmeal
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1-1/2 cups boiling water
- 1 tablespoon margarine
- 1 cup milk—soy, rice, dairy, etc.
- 3 eggs
- Cooking spray or vegetable oil for
greasing the pan
- Preheat the oven to 350°. Coat an
8-inch square baking pan or 2-quart casserole with cooking spray or
grease it lightly.
- In a large bowl combine the cornmeal,
salt and baking powder.
- Pour in the boiling water and add the
margarine. Stir. The cornmeal will swell and soak up the water. Stir
in the soymilk.
- Add the eggs. Stir until the batter is smooth.
- Pour the batter into the baking pan.
Bake for 45 minutes. The bread will be lightly browned and the top
will be puffy. Serve by scooping up spoonfuls onto your plate. This
is where it gets it's name.
- Makes 6 servings.
Per Serving (excluding unknown items): 141 Calories; 6g Fat (36.8%
calories from fat); 6g Protein; 17g Carbohydrate; 2g Dietary Fiber;
106mg Cholesterol; 330mg Sodium. Exchanges: 1 Grain(Starch);
1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates.
Notes.
The eggs make this bread especially high in protein, which means it
makes a good main dish, especially on meatless days. We like to serve
spoonbread with a pot of greenbeans and new potatoes or a pot of
spicy boiled greens.
|
