Sweet Corn Spoonbread

Oxmoor House
8 servings (serving size: about 2/3 cup)


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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


Prep: 7 Minutes
Cook: 45 Minutes

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.

Created date

March 2010

Nutritional Information

Calories 167
Fat 2.1 g
Satfat 0.7 g
Protein 8.0 g
Carbohydrate 29.6 g
Cholesterol 56 mg
Iron 1.1 mg
Sodium 317 mg
Caloriesfromfat 11 %
Fiber 1.8 g
Calcium 133 mg