Tex-Mex Spoon Bread (Low-Fat) Recipe

Name: Tex-Mex Spoon Bread (Low-Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups corn kernels; 1 cup vegetarian broth, chicken flavored; 1 cup skim milk; 1/2 cup yellow cornmeal; 1/2 cup onion, diced; 1/2 cup red bell pepper, diced; 1/2 cup green chili, diced; 1 jalapeno chile, stemmed, seeded and diced; 2 eggs, lightly beaten; salt and pepper, to taste; 1 teaspoon sugar; 2 egg whites; 2 tablespoons parmesan cheese, grated

Servings: persons

1 1/2 cups corn kernels
1 cup vegetarian broth, chicken flavored
1 cup skim milk
1/2 cup yellow cornmeal
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1/2 cup green chili, diced
1 jalapeno chile, stemmed, seeded and diced
2 eggs, lightly beaten
salt and pepper, to taste
1 teaspoon sugar
2 egg whites
2 tablespoons parmesan cheese, grated

1
Preheat the oven to 350 degrees F.
2
Bring chicken broth and milk to a boil in a saucepan, reduce heat to low; and slowly add the cornmeal, stirring constantly and cook until thickened (a few minutes), then add the corn kernals and set aside.
3
Spray a medium size skillet with non-stick spray and place over medium heat; add onion, bell peppers and both chiles, and cook until softened, about a few minutes.
4
Add onion mixture and beaten eggs to the cornmeal mixture.
5
Season with salt and pepper.
6
In a separate bowl, beat the egg whites with sugar until stiff.
7
Fold some of the egg whites into the cornmeal to lighten the mixture. Then fold the lightened cornmeal mixture into the whites.
8
Spray a two quart oblong pan with non-stick spray and pour the batter into the pan.
9
Sprinkle Parmesan cheese on top.
10
Place the pan in a larger pan partly filled with warm weater.
11
Bake for 45 to 60 minutes.
12
Allow the spoon bread to set for 5 minutes before serving.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups corn kernels, 1 cup vegetarian broth, chicken flavored, 1 cup skim milk, 1/2 cup yellow cornmeal, and more.

Yes, Tex-Mex Spoon Bread (Low-Fat) falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tex-Mex Spoon Bread (Low-Fat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions