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Sweet Corn Spoonbread

Prep time 7 mins
Cook time 45 mins
Yield 8 servings (serving size: about 2/3 cup)

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

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

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

Oxmoor House Healthy Eating Collection