Spoonbread Souffle

I have been looking for a lower carb side dish - one to serve instead of noodles, rice or potatoes.

While looking through a Weight Watchers cookbook Brian's mom* gave me, I found this recipe. It is 4 WW points per serving and 19 carbs per serving. Not too bad.

Per Serving Comparison (3/4 cup serving size):

Creamette Extra Wide Egg Noodles: 32 grams carbs
Mashed Potatoes made with milk and butter: 22 grams carbs
White Rice: 44 grams carbs
Spoonbread: 19 gram carbs

1 cup fresh or thawed frozen corn
2 cups skim milk
1/2 cup stone-ground white cornmeal
2 Tbsp. butter
1/2 tsp. salt, divided
pepper
3 large eggs, separated
1 1/2 tsp. baking powder

Puree the corn and 1/4 cup of milk in a blender. Place the remaining milk in a large saucepan and bring to a boil. Reduce the heat and gradually whisk in the cornmeal. Cook, stirring occasionally, until thick, about 5 minutes.

Stir in the pureed corn, butter, 1/4 tsp. of the salt, and pepper. Transfer the mixture to a large bowl and set aside to cool for 10 minutes.

Preheat oven to 375 degrees. Spray a shallow 2-quart baking dish and place in the oven while preheating.

Separate eggs. Stir the yolks and baking powder into the cooled cornmeal mixture.

Beat egg whites and the remaining 1/4 tsp. salt in a medium bowl until stiff peaks form. Fold the egg whites into the cornmeal mixture.

Remove the baking dish from the oven. Pour the mixture into the dish. Bake until the spoonbread is puffed and browned, 35-40 minutes. Serve hot.

*Speaking of Brian's mom, Emmalea, keep her in your prayers for the next two weeks as she is going on a mission trip to El Salvador. She and her sister, Carol, head out tomorrow.

Love Me