Pimento-Cheese Spoon Bread Recipe

ingredients

1 cup water
1/2 cup yellow cornmeal
1/2 cup 1% low-fat milk
1/2 cup shredded extra-sharp Cheddar cheese
1/4 cup grated fresh onion
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
2 cloves garlic, minced
1 can (2 ounce size) diced pimento, drained
3 egg whites, at room temperature
1 tablespoon sugar
nonstick cooking spray

Roasted Summer Squash
2 cups thinly sliced yellow squash
1/2 teaspoon vegetable oil
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
nonstick cooking spray

directions

Combine water and cornmeal in a medium saucepan and stir well. Bring to a boil and cook for 1 minute, stirring frequently. Remove from heat, then stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside.

Beat the egg whites at high speed of a mixer until foamy. Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the cornmeal mixture. Gently fold in the remaining egg white mixture. Fold in the Roasted Summer Squash.

Spoon mixture into a 1-1/2-quart casserole dish coated with cooking spray. Bake at 375 degrees F for 50 minutes or until set.

For Roasted Summer Squash: Combine first 6 ingredients in a large zip-top heavy-duty plastic bag. Seal bag and shake to coat squash.

Place squash on a baking sheet coated with cooking spray. Bake at 450 degrees F for 20 minutes, turning after 10 minutes.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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