Tex-mex Spoon Bread (low-fat)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 1/2 cups corn kernels
• 1 cup vegetarian broth, chicken flavored
• 1 cup skim milk
• 1/2 cup yellow cornmeal
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup green chili, diced
• 1 jalapeno chile, stemmed, seeded and diced
• 2 eggs, lightly beaten
• salt and pepper, to taste
• 1 teaspoon sugar
• 2 egg whites
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 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.
• 3 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.
• 4 add onion mixture and beaten eggs to the cornmeal mixture.
• 5 season with salt and pepper.
• 6 in a separate bowl, beat the egg whites with sugar until stiff.
• 7 fold some of the egg whites into the cornmeal to lighten the mixture. then fold the lightened cornmeal mixture into the whites.
• 8 spray a two quart oblong pan with non-stick spray and pour the batter into the pan.
• 9 sprinkle parmesan cheese on top.
• 10 place the pan in a larger pan partly filled with warm weater.
• 11 bake for 45 to 60 minutes.
• 12 allow the spoon bread to set for 5 minutes before serving.