Sweet Corn Spoonbread

Name: Sweet Corn Spoonbread
Ingredients: 2 1/2 cups fat-free milk; 1 cup yellow cornmeal; 3/4 teaspoon salt; 3/4 cup low-fat buttermilk (1%); 1/4 cup pure maple syrup; 2 large eggs, lightly beaten; 2 large egg whites, lightly beaten; 1 cup frozen whole-kernel corn, thawed; Butter-flavored cooking spray

9 ingredients

4 steps

Ingredients

2 1/2 cups fat-free milk
1 cup yellow cornmeal
3/4 teaspoon salt
3/4 cup low-fat buttermilk (1%)
1/4 cup pure maple syrup
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
1 cup frozen whole-kernel corn, thawed
Butter-flavored cooking spray

Directions

1

Preheat oven to 400°.
2

Bring milk to a simmer in a medium saucepan over medium heat, stirring frequently with a whisk. Gradually whisk in cornmeal and salt. Simmer 3 minutes or until mixture thickens, stirring frequently with a whisk. Remove from heat. Combine buttermilk and next 3 ingredients; add to cornmeal mixture, stirring until well blended. Stir in corn.
3

Coat a 2-quart baking dish with cooking spray. Pour batter into dish.
4

Bake at 400° for 40 minutes or until puffed and golden, and a wooden pick inserted in center comes out clean. Serve warm.