Spoon Bread - cooking recipe

Ingredients

2 1/4 c. skim milk, divided
2 Tbsp. margarine, melted
1/4 tsp. pepper
cooking spray
2/3 c. cornmeal
1/8 tsp. salt
8 oz. egg substitute

Preparation

Heat 2 cups milk over medium-high heat in a heavy saucepan to 180\u00b0 or until tiny bubbles form around the edge (do not boil!). Place cornmeal in a bowl.
Add remaining 1/4 cup milk, margarine, salt and pepper, stirring until well blended; add to saucepan. Bring to a boil over medium-high heat, stirring constantly with a wire whisk, and cook 2 minutes or until thickened.
Remove from heat and set aside.
Beat egg substitute in a small bowl at high speed of an electric mixer for 2 minutes or until slightly thickened.
Add egg substitute to cornmeal mixture; stir until well blended.
Pour mixture into a 1 1/2-quart casserole dish, coated with cooking spray.
Bake at 375\u00b0 for 30 minutes or until puffed and set; serve immediately.
Yield: 4 servings of 3/4 cup each.