Spoonbread

2 C evaporated skimmed milk

1 C water

1 C white cornmeal

2 T reduced calorie margarine

1/2 t 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 on medium speed of electric mixer until stiff. With mixer running, slowly add egg substitute. Gradually stir about 1/3 of hot mixture into egg mixture; add to remaining hot mixture, stirring constantly. Pour into a 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.