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Cook'n with Betty Crocker 
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Spicy Five-Pepper Spoon Bread |
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Serves: 4 Print this Recipe1 cup yellow cornmeal 2 cups milk 2 cups water 1/2 cup shredded gruyére cheese or swiss (2 ounces) 1 cup frozen whole kernel corn 1 cup chopped yellow bell pepper (about 1 medium) 1/2 cup chopped red bell peppers (about 1 small) 1/2 cup chopped green bell peppers (about 1 small) 1/2 cup chopped onions (about 1 medium) 1/2 teaspoon salt 1/4 teaspoon white pepper 1 (4-ounce) can chopped green chilies, drained 1 egg 3 egg whites 1 cup salsa Heat oven to 400°. Grease 3-quart casserole. Mix cornmeal, milk and water in 2-quart saucepan. Cook, stirring constantly, until mixture thickens and boils; reduce heat. Stir in 1/4 cup of the cheese and the remaining ingredients except the 3 egg whites and salsa. Beat egg whites on high speed until soft peaks form; fold into cornmeal mixture. Spoon into casserole (casserole will be full). Sprinkle with remaining cheese. Bake uncovered 35 to 40 minutes or until set and golden brown. Serve with salsa. 1 Serving: Calories 335 (Calories from Fat 70); Fat 8g (Saturated 5g); Cholesterol 75mg; Sodium 1,380mg; Carbohydrate 53g (Dietary Fiber 5g); Protein 18g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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