Recipe: Corn Spoon Bread

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From: Betsy at TKL

Corn Spoon Bread
Recipe By : Weight Watchers Magazine, April 1995
Serving Size : 6

1 Cup Frozen Corn Kernels -- Thawed
1/2 Cup Evaporated Skimmed Milk
1/3 Cup Nonfat Dry Milk Powder (Instant)
3 Tablespoons Honey
2 Tablespoons Vanilla Extract
1/2 Teaspoon Cinnamon
1/2 Cup Cornmeal
2 Tablespoons Cornmeal
1/2 Teaspoon Baking Soda
1 Cup Nonfat Buttermilk
1 Egg -- Beaten
1 Tablespoon Margarine -- Melted

In small non stick skillet, combine corn kernels, evaporated milk, milk powder, 1 T. of the honey, 1 t. of the vanilla and 1/4 t. of the cinnamon; cook over medium heat, stirring constantly, until liquid has been absorbed and kernels are lightly browned and sticky, 8-10 minutes; set aside.

Preheat oven to 325; spray 1 quart baking dish with non stick cooking spray.

In small bowl, combine 2 T. cornmeal, baking soda, 1/4 t. cinnamon; set aside.

In medium saucepan, bring 1 c. water to a boil; gradually add the remaining 1/2 c. cornmeal, stirring constantly to break up lumps, until all cornmeal is absorbed. Remove from heat and stir in the buttermilk, the cooked corn kernels, egg, the remaining 2 T. honey, margarine and the remaining 1 t. vanilla; beat until smooth.

Add reserved cornmeal mixture and beat until just combined; pour into prepared baking dish. Bake until firm but spoon able, and lightly browned along edges, 10 15 minutes. Serve warm, using an ice cream scoop.

Per serving: 189.9 Calories; 3.8g Fat (17.7% calories from fat); 7.3g Protein; 32.5g Carbohydrate; 34mg Cholesterol; 225mg Sodium