Tex-Mex Spoon Bread (Low-Fat)

Ingredients

• 1 1/2 cups corn kernels
• 1 cup vegetarian broth, chicken flavored
• 1 cup skim milk
• 1/2 cup yellow cornmeal
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup green chilies, diced
• 1 jalapeno chile, stemmed, seeded and diced
• 2 eggs, lightly beaten
• salt and pepper, to taste
• 1 teaspoon sugar
• 2 egg whites
• 2 tablespoons parmesan cheese, grated

Directions

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Bring chicken broth and milk to a boil in a saucepan, reduce heat to low; and slowly add the cornmeal, stirring constantly and cook until thickened (a few minutes), then add the corn kernals and set aside.

3. 3

   Spray a medium size skillet with non-stick spray and place over medium heat; add onion, bell peppers and both chiles, and cook until softened, about a few minutes.

4. 4

   Add onion mixture and beaten eggs to the cornmeal mixture.

5. 5

   Season with salt and pepper.

6. 6

   In a separate bowl, beat the egg whites with sugar until stiff.

7. 7

   Fold some of the egg whites into the cornmeal to lighten the mixture. Then fold the lightened cornmeal mixture into the whites.

8. 8

   Spray a two quart oblong pan with non-stick spray and pour the batter into the pan.

9. 9

   Sprinkle Parmesan cheese on top.

10. 10

    Place the pan in a larger pan partly filled with warm weater.

11. 11

    Bake for 45 to 60 minutes.

12. 12

    Allow the spoon bread to set for 5 minutes before serving.