Southern Buttermilk Spoon Bread
This "buttermilk" spoon bread is a rich combo of milk, eggs, and cornmeal. It uses both baking powder and baking soda to rise, rise, rise!
Serves: Serves: 6
- 1 cup Carnation Nonfat Dry Milk Powder
- 1 cup cold water
- 1 tablespoon white vinegar
- 2 cups hot water
- 1 cup (6 ounces) yellow cornmeal
- 2 eggs or equivalent in egg substitute
- 2 tablespoons Land O Lakes no-fat sour cream
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- Preheat oven to 350 degrees, Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.
- In a small bowl, combine dry milk powder, cold water, and vinegar. Set aside.
- In a large saucepan, bring hot water to a boil. Gradually stir in cornmeal, using a wire whisk.
- Lower heat and simmer for 10 minutes, stirring constantly.
- Place saucepan on a wire rack and let set for 15 minutes.
- Add milk mixture, eggs, sour cream, baking powder, baking soda, and salt. Mix well to combine.
- Spread mixture into prepared baking dish.
- Bake for 40 to 50 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.
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