Spoon Bread

Directions

1. 1
   Heat 2 cups milk over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around the edge (do not boil!). Place cornmeal in a bowl.
2. 2
   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.
3. 3
   Remove from heat and set aside.
4. 4
   Beat egg substitute in a small bowl at high speed of an electric mixer for 2 minutes or until slightly thickened.
5. 5
   Add egg substitute to cornmeal mixture; stir until well blended.
6. 6
   Pour mixture into a 1 1/2-quart casserole dish, coated with cooking spray.
7. 7
   Bake at 375° for 30 minutes or until puffed and set; serve immediately.
8. 8
   Yield: 4 servings of 3/4 cup each.