Spoon Bread

• 2 1/4 c. skim milk, divided
• 2 Tbsp. margarine, melted
• 1/4 tsp. pepper
• cooking spray
• 2/3 c. cornmeal
• 1/8 tsp. salt
• 8 oz. egg substitute

1. Heat 2 cups milk over medium-high heat in a heavy saucepan to 180u0b0 or until tiny bubbles form around the edge (do not boil!). Place cornmeal in a bowl.
2. Add remaining 1/4 cup milk, margarine, salt and pepper, stirring until well blended; add to saucepan. Bring to a boil over medium-high heat, stirring constantly with a wire whisk, and cook 2 minutes or until thickened.
3. Remove from heat and set aside.
4. Beat egg substitute in a small bowl at high speed of an electric mixer for 2 minutes or until slightly thickened.
5. Add egg substitute to cornmeal mixture; stir until well blended.
6. Pour mixture into a 1 1/2-quart casserole dish, coated with cooking spray.
7. Bake at 375u0b0 for 30 minutes or until puffed and set; serve immediately.
8. Yield: 4 servings of 3/4 cup each.

milk, margarine, pepper, cooking spray, cornmeal, salt, egg substitute

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754569 (may not work)