Corn and Rice Spoonbread

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Category : Breads

Recipe : Corn and Rice Spoonbread

This is a slightly different version of the usual all-cornmeal spoonbread. It comes out
golden and crisp at the edges and fairly firm in the center. It can be made ahead and
reheated, and is wonderful with maple syrup for breakfast.

Makes 8 servings

1 cup cooked long-grain white rice
1/2 teaspoon baking soda
1/4 cup cornmeal
1/4 cup fat-free egg substitute, thawed
1 cup plain low-fat yogurt
1 cup evaporated skimmed milk
1 egg, lightly beaten
3/4 teaspoon salt
1 tablespoon butter, melted

Prepare grill for a medium fire, using direct method (see Cooking Methods).
In medium bowl, combine rice, cornmeal, yogurt, milk, salt, baking soda, egg
substitute, egg and butter in that order, whisking just until blended.
Place a 9" cast-iron skillet with lid on outer edge of grill 30 seconds; spray with
nonstick cooking spray. Spread rice mixture evenly into pan. Cover skillet and
grill 25-35 minutes, until crusty and knife inserted in center comes out clean. Cut
into 8 wedges and serve hot.

SERVING (ONE-EIGHTH OF SPOONBREAD) PROVIDES: 1/4 Milk, 1/4 Protein,
1/2 Bread, 30 Optional Calories.

PER SERVING: 118 Calories, 3 g Total Fat, 1 g Saturated Fat, 33 mg Cholesterol, 376
mg Sodium, 16 g Total Carbohydrate, 0 g Dietary Fiber, 6 g Protein, 155 mg Calcium