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Speckled Spoon Bread
Source: dlife

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

Prep Time: 10 minutes
Cook Time: 60 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 79.5
Total Carbs 9.8 g
Dietary Fiber 1.6 g
Sugars 0.7 g
Total Fat 2.5 g
Saturated Fat 0.4 g
Unsaturated Fat 0.1 g
Potassium 83.4 mg
Protein 4.2 g
Sodium 135.0 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Starch
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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Ingredients Directions
  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.

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