Sweet Corn Spoonbread

By dashy_65

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

Details

Servings 10

Preparation

Step 1

Preheat oven to 400°.

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.

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

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

Nutritional Information
Calories:
167 (11% from fat)
Fat:
2.1g (sat 0.7g)
Protein:
8.0g
Carbohydrate:
29.6g
Fiber:
1.8g
Cholesterol:
56mg
Iron:
1.1mg
Sodium:
317mg
Calcium:
133mg