.
Ingredients:
1
1/2 cups buttermilk
1
cup solid-pack pumpkin (not pumpkin-pie mix)
4
large eggs, separated
3
tablespoons chopped fresh chives
4
tablespoons margarine or butter (1/2 stick)
1
1/2 cups yellow cornmeal
1
tablespoon brown sugar
1
teaspoon baking soda
3/4
teaspoon salt
1/8
teaspoon coarsely ground black pepper
Instructions:
Preheat
oven to 350 degrees F. Lightly grease shallow 2 1/2-quart ceramic baking
dish. In medium bowl, with fork or wire whisk, mix buttermilk, pumpkin,
egg yolks, and 2 tablespoons chopped chives.
In
4-quart saucepan, heat margarine or butter and 1 1/2 cups water to boiling
over high heat.
Remove
saucepan from heat. In small bowl, with wire whisk, mix cornmeal, brown
sugar, baking soda, salt, and pepper. Gradually whisk cornmeal mixture
into hot liquid in saucepan until blended. Then whisk in pumpkin mixture.
In
small bowl, with mixer at high speed, beat egg whites just until stiff
peaks form. Gently fold egg whites, one-third at a time, into cornmeal
mixture until blended. Spoon batter into baking dish and sprinkle with
remaining 1 tablespoon chives.
Place
baking dish in roasting pan on oven rack.
Pour
boiling water into roasting pan until it reaches halfway up side of baking
dish. Bake spoon bread 50 to 55 minutes until lightly browned and puffed
and knife inserted 2 inches from center comes out clean.
Servings: 8
Nutrition
Facts:
Amount
Per Serving: Calories 220
Fat
9.0 g, Cholesterol 108.0 mg,
Sodium
515 mg,
Courtesy
Of:
http://magazines.ivillage.com/goodhousekeeping
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