| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Breads, Lower-fat |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Yellow corn meal |
| 1 |
c |
Unbleached flour |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 2 |
tb |
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" <Robert-Miles@usa.net> on Oct 07, 98
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