Tex-Mex Spoon Bread (Low-Fat)

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • Bring chicken broth and milk to a boil in a saucepan, reduce heat to low; and slowly add the cornmeal, stirring constantly and cook until thickened (a few minutes), then add the corn kernals and set aside.
  • Spray a medium size skillet with non-stick spray and place over medium heat; add onion, bell peppers and both chiles, and cook until softened, about a few minutes.
  • Add onion mixture and beaten eggs to the cornmeal mixture.
  • Season with salt and pepper.
  • In a separate bowl, beat the egg whites with sugar until stiff.
  • Fold some of the egg whites into the cornmeal to lighten the mixture. Then fold the lightened cornmeal mixture into the whites.
  • Spray a two quart oblong pan with non-stick spray and pour the batter into the pan.
  • Sprinkle Parmesan cheese on top.
  • Place the pan in a larger pan partly filled with warm weater.
  • Bake for 45 to 60 minutes.
  • Allow the spoon bread to set for 5 minutes before serving.
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