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|  | Spoon Bread
1 cup of cornmeal
1 cup of water
1 tablespoon of unsalted butter
1 egg, well beaten
Combine cornmeal and water in a medium size saucepan. Cook over low heat, stirring occasionally, for 15 minutes. Remove from heat. Melt butter in scalded milk, add to corn mixture and mix until smooth. Slowly stir beaten egg into hot mixture. Pour into oiled 1 quart casserole. Bake at 350ºF. for 35 minutes. Serve with pure maple syrup. Serves 10
Calories: 155
Fat: 10 g.
Saturated Fat: 6 g.
Cholesterol: 48 mg.
Protein: 3 g.
Carbohydrate: 13 g.
Sodium: 27 mg.
Potassium: 88 mg. |
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