Pimento-Cheese Spoon Bread

Yield: 4 servings
Source: The Complete Cooking Light Cookbook, p.78


1 cup water
1/2 cup yellow cornmeal
1/2 cup 1% low-fat milk
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
1/4 cup grated fresh onion
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
2 garlic cloves, minced
1 (2-ounce) jar diced pimento, drained
3 large egg whites (at room temperature)
1 tablespoon sugar
Roasted Summer Squash
Cooking spray


  1. Preheat oven to 375 degrees.
  2. Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil. Cook 1 minute; stir frequently. Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside.
  3. Beat egg whites at high speed of a mixer until foamy. Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into cornmeal mixture; gently fold in remaining egg white mixture. Fold in Roasted Summer Squash.
  4. Spoon mixture into a 1-1/2-quart casserole dish coated with cooking spray. Bake at 375 degrees for 50 minutes or until set.


Healthy Units: 4 per serving
calories: 189 carbohydrates: 23.7 g cholesterol: 16 mg fat: 6.4 g sodium: 367 mg protein: 9.7 g calcium: 162 mg iron: 1.4 mg fiber: 2.4

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