2 c. evaporated skimmed milk
1 c. water
1 c. white cornmeal
2 tbsp. reduced calorie butter
1/2 tsp. salt
2 egg whites
1/2 c. egg substitute
Vegetable cooking spray

Combine first 5 ingredients; cook over medium heat until thickened (about 5 minutes) stirring constantly. Remove from heat. Beat egg whites (at room temperature) at medium speed with electric mixer until stiff. With mixer running, slowly add egg substitute. Gradually stir in 1/3 of hot mixture, stirring constantly. Pour into 1 1/2 quart casserole coated with vegetable cooking spray. Bake at 350 degrees for 35 minutes or until a knife inserted in center comes out clean. Serve with same foods as cornbread.