Spoon Bread

Heat 2 cups milk over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around the edge (do not boil!). Place cornmeal in a bowl.

Add remaining 1/4 cup milk, margarine, salt and pepper, stirring until well blended; add to saucepan. Bring to a boil over medium-high heat, stirring constantly with a wire whisk, and cook 2 minutes or until thickened.

Remove from heat and set aside.

Beat egg substitute in a small bowl at high speed of an electric mixer for 2 minutes or until slightly thickened.

Add egg substitute to cornmeal mixture; stir until well blended.

Pour mixture into a 1 1/2-quart casserole dish, coated with cooking spray.

Bake at 375° for 30 minutes or until puffed and set; serve immediately.

Yield: 4 servings of 3/4 cup each.