Spoonbread Souffle

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1/2 c Onion; finely chopped
2 Garlic; minced
1/2 c Skim milk
2 Egg yolks
1 c White or yellow cornmeal
1 tb Fine dry breadcrumbs
2 c Water
3/4 ts Salt
2 ts Vegetable oil
4 Egg whites
Vegetable cooking spray

Original recipe makes 6 Servings



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 Posted to MC-Recipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.

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