Source: dlife

A nontraditional bread made with corn, cornmeal, and herbs.

Servings

1 cooking spray , vegetable oil
1 cup cold water
0.5 cup cornmeal
0.5 cup Corn, white, sweet, kernels, frozen , no salt
0.25 cup chopped parsley , fresh, snipped
1 oz canned pimientos, sliced , chopped (2 tablespoons)
1 tbsp margarine , stick style
2 medium garlic cloves , minced
0.25 cup fat free milk
1 Egg Substitute, low fat & cholesterol, frozen, serving, SD , equivalent to 1 egg (or 1 egg)
1 tsp double acting baking powder
3 egg whites

1 Preheat the oven to 325 degrees F; then lightly spray a 1 1/2-quart casserole dish with vegetable oil spray.
2 Bring the water and cornmeal to a boil over high heat in a medium saucepan.
3 Reduce the heat to a medium-low; then cook and stir for about 1 minute, or until very thick. Remove from the heat.
4 Stir in the corn, parsley, pimiento, margarine, and garlic; then stir in the milk.
5 Stir together the egg substitute and baking powder in a small bowl; then stir into the cornmeal mixture.
6 Using an electric mixture, beat the egg whites until stiff peaks form.
7 Fold the beaten whites into the cornmeal mixture; then spoon the cornmeal mixture into the prepared dish.
8 Bake, uncovered for 50 to 60 minutes, or until a knife inserted near the center comes out clean.

This souffle-like bread requires a spoon for serving, and will slightly deflate when it comes out of the oven, but will still be light and fluffy.