Corn Spoon Bread

Someone requested Chi Chi's Sweet Cornbread recipe. This is a recipe that
Weight Watchers magazine adapted from the Chi Chi's recipe and it is VERY
good. Enjoy!

Corn Spoon Bread

1 c thawed frozen corn kernels
1/2 c evapporated skimmed milk
1/3 c instant nonfat dry milk pwoder
3 T honey
2 t vanilla extract
1/2 t cinnamon
1/2 c + 2 T yellow cornmeal
1/2 t baking soda
1 c nonfat buttermilk
1 egg, well beaten
1 T melted margarine

In small nonstick 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 nonstick 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 spoonable, and lightly browned
along edges, 10 15 minutes. Serve warm, using an ice cream scoop.

Source: April 1995, Weight Watchers Magazine


Source: rec.food.recipes