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SPOON BREAD

Southern custard style corn bread, low fat version

1 cup NON GMO yellow cornmeal
1 cup boiling water
2 Tbsp Smart Balance margarine or ghee

1 tsp salt
1 egg yolk and three egg whites, beaten
1 cup 1 percent or skim milk

SLOWLY add cornmeal to boiling water, stirring constantly with whisk until thick and smooth. Add margarine or butter and salt. Cool to lukewarm.

Add eggs and milk and beat for 2 minutes. Pour into greased 8" square or 9" round pan. bake at 375 degrees for 35 minutes or until golden brown.

Serve hot, topped (lightly) with more margarine or butter. Eight servings.

Spoonbread is wonderful with any kind of fish main course. Try it with our GRILLED SALMON or any kind of grilled, baked or broiled fish.

This recipe adapted from "Spoonbread and Strawberry Wine" by Norma Jean and Carole Darden. It is the best, easiest and most "custardy" spoonbread ever, from a great little paperback cookbook. Purchase the book HERE.

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