| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Breads, Lower-fat | 6 | Servings | |
INGREDIENTS
| 1 | c | Yellow corn meal |
| 1 | c | Unbleached flour |
| 1 | T | Baking powder |
| 1/2 | t | Salt |
| 2 | T | Sugar |
| 2 | T | Corn oil |
| 1 | Egg, beaten | |
| 1 | c | Skim milk |
| 10 | oz | Thawed, from frozen chopped |
| spinach thoroughly | ||
| drained | ||
| 1 | Small onion, chopped | |
| 1 | c | Low-fat cottage cheese |
| Non-stick vegetable coating |
INSTRUCTIONS
Combine corn meal, flour, baking powder, salt, sugar, corn oil, egg, milk, spinach, onion and cottage cheese and mix well. Pour mixture into an 8x8x2-inch baking dish that has been sprayed with non-stick vegetable coating. Bake in preheated 350 degree (F) oven for 35 minutes or until brown on outside and set in the middle. By Jeanne Jones, revised from original recipe by Gail Schreiber, in "Cook It Light", Buffalo News, 1988. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest by "Rfm" <[email protected]> on Oct 07, 98
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