Corn Spoon Bread 2
INGREDIENTS:
1 c Thawed frozen corn kernals
1/2 c Evaporated skimmed milk
1/3 c Instant nonfat dry milk
-powder
3 tb Honey, divided
2 ts Vanilla extract, divided
1/2 ts Cinnamon, divided
1/2 c Plus
2 tb Yellow corn meal, divided
1/2 ts Baking soda
1 c Nonfat buttermilk
1 Egg, well beaten
1 tb Melted margarine
1 c Thawed frozen corn kernals
1/2 c Evaporated skimmed milk
1/3 c Instant nonfat dry milk
-powder
3 tb Honey, divided
2 ts Vanilla extract, divided
1/2 ts Cinnamon, divided
1/2 c Plus
2 tb Yellow corn meal, divided
1/2 ts Baking soda
1 c Nonfat buttermilk
1 Egg, well beaten
1 tb Melted margarine
I KNEW I had this recipe laying around somewhere...I just didn't want to promise it until I'd tracked it down. This is from the April '95 issue of Weight Watchers Magazine in an article on duplicating the famous restuarant chain's most popular dishes. This recipe was listed as a substitute for Chi Chi's Sweet Corn Cake. Anyway, enjoy!
In small nonstick skillet, combine corn kernals, evaporated skimmed milk, dry milk powder, 1 tablespoon of the honey, 1 teaspoon of the vanilla and 1/4 teaspoon of the cinnamon. Cook over medium heat, stirring constantly, *until liquid has been absorbed and kernals are lightly browned and sticky, 8 -
10 minutes*. Set aside. (May be done 1 day ahead, cover and refrigerate).
Preheat oven to 325F, spray 1 quart baking dish with nonstick cooking spray.
In small bowl, combine 2 tablespoons of the cornmeal, baking soda and remaining 1/4 teaspoon cinnamon. Set aside.
In medium saucepan, bring 1 cup water to a boil, gradually add the remaining 1/2 cup cornmeal, stirring constantly to break up any lumps, until all cornmeal is absorbed. Remove from heat and stir in the buttermilk, the cooked corn kernals, egg, margarine and remaining 2 tablespoons honey and 1 teaspoon vanilla. Beat until smooth.
Add reserved cornmeal mixture and beat until just combined, pour into prepared baking dish. **Bake until firm but spoonable and lightly browned along edges, 10 -
15 minutes**. Serve warm, using an ice cream scoop.
6 servings, 1/2 cup each: 191 calories, 7 g. pro, 33 g. carb, 4 g. fat (1 g. sat), 227 mg. sod, 39 mg. chol, 1 g. fiber. *Note:I've made it twice but neither time did the corn mixture get "browned and sticky" as it says it should in the directions.
**Note: When I made this it was nowhere near done after 15 minutes, I think I baked it about 25 -
30 and it was still moist and spoonable.
***Another Note: While this recipe was very good, I didn't think it was worth all the preparation time and trouble. I've found absolutely the best cornbread mix I've ever tasted, Martha White Golden Honey Cornbread (sorry if this is a regional brand). Sweet, moist, yummy! I just add 1 cup corn kernals to basic recipe and add 2 or 3 minutes on to the baking time.
In small nonstick skillet, combine corn kernals, evaporated skimmed milk, dry milk powder, 1 tablespoon of the honey, 1 teaspoon of the vanilla and 1/4 teaspoon of the cinnamon. Cook over medium heat, stirring constantly, *until liquid has been absorbed and kernals are lightly browned and sticky, 8 -
10 minutes*. Set aside. (May be done 1 day ahead, cover and refrigerate).
Preheat oven to 325F, spray 1 quart baking dish with nonstick cooking spray.
In small bowl, combine 2 tablespoons of the cornmeal, baking soda and remaining 1/4 teaspoon cinnamon. Set aside.
In medium saucepan, bring 1 cup water to a boil, gradually add the remaining 1/2 cup cornmeal, stirring constantly to break up any lumps, until all cornmeal is absorbed. Remove from heat and stir in the buttermilk, the cooked corn kernals, egg, margarine and remaining 2 tablespoons honey and 1 teaspoon vanilla. Beat until smooth.
Add reserved cornmeal mixture and beat until just combined, pour into prepared baking dish. **Bake until firm but spoonable and lightly browned along edges, 10 -
15 minutes**. Serve warm, using an ice cream scoop.
6 servings, 1/2 cup each: 191 calories, 7 g. pro, 33 g. carb, 4 g. fat (1 g. sat), 227 mg. sod, 39 mg. chol, 1 g. fiber. *Note:I've made it twice but neither time did the corn mixture get "browned and sticky" as it says it should in the directions.
**Note: When I made this it was nowhere near done after 15 minutes, I think I baked it about 25 -
30 and it was still moist and spoonable.
***Another Note: While this recipe was very good, I didn't think it was worth all the preparation time and trouble. I've found absolutely the best cornbread mix I've ever tasted, Martha White Golden Honey Cornbread (sorry if this is a regional brand). Sweet, moist, yummy! I just add 1 cup corn kernals to basic recipe and add 2 or 3 minutes on to the baking time.