Ingredients
- 1 cup corn kernels; thawed
- 1/2 cup evaporated skimmed milk
- 1/3 cup instant dry milk
- 3 tablespoon honey
- 2 teaspoon vanilla
- 1/2 teaspoon Cinnamon
- 1/2 cup yellow cornmeal
- 2 tablespoon yellow cornmeal
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 egg; well beaten
- 1 tablespoon margarine; melted
Preparation
Step 1
In small nonstick skillet, combine corn kernels, evaporated skimmed milk,
dry milkl power, 1 tablespoon honey, 1 teaspoon vanilly, and 1/4 teaspoon
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 (may be done up to one day ahead; cover and refrigerate).
Preheat oven to 325°F; spray 1-quart baking dish with nonstick cooking
spray.
In small bowl, combine 2 tablespoons of the cornmeal, the baking soda, and
the 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 lumps, until
all cornmeal is absorbed. Remove from heat and stir in the buttermilk, the
cooked corn kernels, egg, the remaining 2 tablespoons honey, margarine, and
the remaining 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.