Buttermilk Spoonbread - 17g Carbs, 3g Fiber

From: www.relish.com - Recipe By: Nancy Vienneau

For a more mellow taste, add 1/2 cup shredded Cheddar cheese to the mixture, along with the green onions.

Servings: 4

1 1/2 cups buttermilk

1/2 cup stone-ground yellow OR white cornmeal

2 Tbsp butter

3/4 tsp salt

3 eggs, separated

3 green onions, thinly sliced

Preheat oven to 375F. Butter the sides and bottom of a 4-cup soufflé or casserole dish.

Warm buttermilk in a saucepan over medium heat. Stir in cornmeal. Cook, stirring often, until mixture is thick and smooth, about 3 minutes. Stir in butter and salt and remove from heat. Let cool.

Whisk egg yolks into cornmeal mixture. Add green onions; stir well.

Beat egg whites until soft peaks form. Add to cornmeal mixture, a little at a time, folding gently to avoid deflating.

Scrape mixture into prepared pan. Bake 25 to 30 minutes, until puffed, golden brown and set. Serve immediately by spooning portions onto individual plates.

Servings: 4