Prep Time: 15 min
Cook Time: 40 min
Makes: 6 servings
| • | Crisco® Original No-Stick Cooking Spray |
| • | 2/3 cup White Lily® Enriched Self-Rising White Cornmeal Mix |
| • | 2 cups milk |
| • | 1 cup shredded Cheddar cheese |
| • | 1 tablespoon butter |
| • | 1/2 teaspoon paprika |
| • | 2 large eggs, separated |
| 1. | HEAT oven to 350°F. Lightly spray a 9-inch pie plate lightly with no-stick cooking spray. |
| 2. | WHISK cornmeal mix with milk in large saucepan. Cook over medium heat, stirring constantly, until most of milk is absorbed, about 5 minutes. |
| 3. | STIR in cheese, butter and paprika, just until blended and cheese melts. |
| 4. | BEAT egg yolks in small bowl. While whisking, gradually pour about 1/4 cornmeal mixture into egg yolks. Beat well; stir yolk mixture back into cornmeal mixture. |
| 5. | WHIP egg whites until stiff peaks form. Gently fold into cornmeal mixture. Pour into prepared pie plate. |
| 6. | BAKE 40 to 45 minutes or until a knife inserted in center is almost clean when removed. Serve warm. |
Nutritional Information Per Serving:
Serving Size (1 slice, 1/6 of pie), Calories 220 (Calories from Fat 110), Total Fat 12g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 100mg, Sodium 460mg, Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 4g), Protein 11g; Percent Daily Value*: Vitamin A 15%, Vitamin C 0%, Calcium 25%, Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet.