Guest guest Posted September 12, 2006 Report Posted September 12, 2006 SOUTHERN SPOON BREAD Serves: 6 (Makes 3 cups) Source: The New Family Cookbook for People with Diabetes Info: http://diabeticgourmet.com/book_archive/details/26.shtml INGREDIENTS - 1/2 cup yellow cornmeal - 1 cup boiling water - 1/2 cup fat-free milk - 1/2 teaspoon salt - 1-1/2 teaspoons baking powder - 1 tablespoon canola or corn oil - 2 large eggs, separated DIRECTIONS Preheat the oven to 375 degrees F. Prepare a 1-1/2 quart casserole with nonstick pan spray. Put the cornmeal in a medium bowl and pour on the boiling water; stir until smooth. Beat in the remaining ingredients except the egg whites. In another bowl, beat the egg whites until stiff; fold into the cornmeal mixture. Turn into the prepared casserole. Bake for 25 to 30 minutes, or until set. Spoon into serving dishes. Serve hot. Nutritional Information Per Serving: (1/2 cup) Calories: 96, Fat: 4 g, Cholesterol: 71 mg, Sodium: 316 mg, Carbohydrate: 10 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g Diabetic Exchanges: 1 Starch, 1/2 Fat RECIPE FROM THE ARCHIVE: Parmesan-Sesame Sticks http://diabeticgourmet.com/recipes/html/187.shtml friends are quiet angels who lift us to our feet, when our wings have forgotten how to fly Quote
Guest guest Posted September 14, 2006 Report Posted September 14, 2006 Hey, Thanks for the good stuff! this is something that a lot of Southerners don't even know about. They are all missing something goo-ood! Dean I personally know someone who literally is older than dirt. If you would like to meet him, please write to me or join us on the Masters List: masterslist-subscribe@... SOUTHERN SPOON BREAD > > > SOUTHERN SPOON BREAD > > Serves: 6 (Makes 3 cups) > Source: The New Family Cookbook for People with Diabetes > Info: > http://diabeticgourmet.com/book_archive/details/26.shtml > > INGREDIENTS > > - 1/2 cup yellow cornmeal > - 1 cup boiling water > - 1/2 cup fat-free milk > - 1/2 teaspoon salt > - 1-1/2 teaspoons baking powder > - 1 tablespoon canola or corn oil > - 2 large eggs, separated > > DIRECTIONS > > Preheat the oven to 375 degrees F. > Prepare a 1-1/2 quart casserole with nonstick pan spray. > > Put the cornmeal in a medium bowl and pour on the > boiling water; stir until smooth. Beat in the > remaining ingredients except the egg whites. > > In another bowl, beat the egg whites until stiff; fold into > the cornmeal mixture. Turn into the prepared casserole. > > Bake for 25 to 30 minutes, or until set. > Spoon into serving dishes. Serve hot. > > Nutritional Information Per Serving: (1/2 cup) > Calories: 96, Fat: 4 g, Cholesterol: 71 mg, Sodium: 316 mg, > Carbohydrate: 10 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 4 g > Diabetic Exchanges: 1 Starch, 1/2 Fat > > RECIPE FROM THE ARCHIVE: > Parmesan-Sesame Sticks > http://diabeticgourmet.com/recipes/html/187.shtml > > friends are quiet angels who lift us to our feet, when our wings have > forgotten how to fly > > > > > > Quote
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