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Ingredients
Cooking spray
1/2 cup, plus 2 teaspoons, cornmeal, divided
11/2 cups 2% reduced- fat milk
1/4 teaspoon salt
1/8 teaspoon black pepper
3 eggs, separated
3 ounces pimiento cheese
Instructions
1/2 cup, plus 2 teaspoons, cornmeal, divided
11/2 cups 2% reduced- fat milk
1/4 teaspoon salt
1/8 teaspoon black pepper
3 eggs, separated
3 ounces pimiento cheese
1. Preheat oven to 375F. Coat a 6-cup soufflé dish with cooking spray; sprinkle with 2 teaspoons cornmeal.
2. Combine 1/2 cup cornmeal, milk, salt and black pepper in a medium saucepan; cook over medium heat until thick, about 5 minutes, stirring constantly. Remove from heat.
3. Gradually whisk egg yolks and pimiento cheese into cornmeal mixture. Pour into a large bowl; cool completely.
4. Beat egg whites with a mixer on high speed until stiff peaks form. Gently fold into cornmeal mixture. Spoon batter into prepared dish. Bake 1 hour, or until puffy and browned. Serve immediately. Serves 4.
"Southern-Style Veggie Plate," July 2009.
Nutritional Information
2. Combine 1/2 cup cornmeal, milk, salt and black pepper in a medium saucepan; cook over medium heat until thick, about 5 minutes, stirring constantly. Remove from heat.
3. Gradually whisk egg yolks and pimiento cheese into cornmeal mixture. Pour into a large bowl; cool completely.
4. Beat egg whites with a mixer on high speed until stiff peaks form. Gently fold into cornmeal mixture. Spoon batter into prepared dish. Bake 1 hour, or until puffy and browned. Serve immediately. Serves 4.
"Southern-Style Veggie Plate," July 2009.
Per serving: 200 calories, 10g fat, 180mg chol., 10g prot., 17g carbs., 1g fiber, 360mg sodium.
