Spoon Bread - 365 Crockpot Recipe

6–8 servings

3/4 cup boiling water
1/2 cup yellow cornmeal
2 teaspoons margarine or butter, room temperature
2 egg yolks
1/3 cup low-fat buttermilk
1/2 teaspoon each: salt, sugar, baking powder
1/4 teaspoon baking soda
2 egg whites, beaten to stiff peaks


Per Serving:
Calories: 87; % calories from fat: 27; Protein (g): 3.5; Carbohydrate (g): 13.9; Fat (g): 2.9; Saturated fat (g): 0.9; Cholesterol (mg): 70.5; Sodium (mg): 337

Exchanges:
Milk: 0.0; Vegetable: 0.0; Fruit: 0.0; Bread: 1.0; Meat: 0.5; Fat: 0.0


1. Stir boiling water into cornmeal in bowl; let cool until barely warm, stirring occasionally. Stir in margarine and egg yolks, blending well. Mix in buttermilk and combined remaining ingredients, except egg whites; fold in egg whites.

2. Pour batter into greased 7-inch springform pan; place pan on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of bread comes out clean, 21/2 to 23/4 hours. Serve immediately.