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Ingredients
- 1 c. stone-ground white cornmeal
- 2 T shortening
- 3 c. lowfat milk, divided
- 3 large eggs, well beaten
- 1 1/4 teaspoon salt
- 1 1/4 teaspoon sugar
- 3 teaspoon baking pwdr
Directions
- Preheat oven to 450 degrees. Put together cornmeal, shortening and 2 cups lowfat milk in saucepan over medium heat. Stirring constantly, bring mix just to a boil, stirring constantly. Remove from heat.Blend together beaten large eggs, salt, sugar and remaining lowfat milk. Add in to cornmeal mix, stirring to blend. Stir in baking pwdr (mix will foam and expand). Pour into greased 1 1/2 to 2-quart casserole or possibly souffle dish. Bake 25 to 30 min. Serve hot with butter. Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 4 servings | |
| Calories 300 | |
| Calories from Fat 73 | 24% |
| Total Fat 8.3g | 10% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.71g | |
| Cholesterol 165mg | 55% |
| Sodium 1806mg | 75% |
| Potassium 385mg | 11% |
| Total Carbs 42.19g | 11% |
| Dietary Fiber 1.6g | 5% |
| Sugars 11.77g | 8% |
| Protein 13.7g | 22% |
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