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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spoonbread

Source: dLife

An old favorite made with cornmeal, eggs and milk.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	127.1

Total Carbs	14.0 g

Dietary Fiber	2.4 g

Sugars	2.2 g

Total Fat	6.1 g

Saturated Fat	1.7 g

Unsaturated Fat	0.2 g

Potassium	95.4 mg

Protein	3.9 g

Sodium	171.6 mg

Dietary Exchanges 6.1 Fat, 0.1 Meat, 0.2 Milk,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup cold water 1.0
1 cup cornmeal 0.25
0 1/4 tsp salt 2.0
2 tbsp margarine 1.0
1 cup whole milk 1.0
1 each raw large eggs 1.0
1 tsp low sodium baking powder 1.0
1 each cooking spray

Directions

Preheat oven to 375°F.
Lightly coat 1 1/2-quart baking dish with cooking spray.
In small saucepan, bring water to boil.
Place cornmeal in large bowl.
Add boiling water, stir until smooth.
Add salt and margarine, blend. Set aside for 10 minutes or until cool.
Add milk, baking powder and egg yolk to cooled ingredients.
In a separate mixing bowl, beat egg white with hand mixer until stiff peaks form.
Fold egg white into other ingredients, pour batter into prepared baking dish.
Bake for 45 minutes.
Cut bread into 6 slices and serve immediately.