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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

Speckled Spoon Bread

Source: dlife

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

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 2.5 Fat, 0.1 Vegetables, 0.0 Milk, 0.2 Starch, 0.1 Lean Meat

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

Directions

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