Sweet Corn Spoonbread

• 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

1. Preheat oven to 400u0b0.
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 400u0b0 for 40 minutes or until puffed and golden, and a wooden pick inserted in center comes out clean. Serve warm.

milk, yellow cornmeal, salt, lowfat buttermilk, maple syrup, eggs, egg whites, corn, butter

Taken from www.myrecipes.com/recipe/sweet-corn-spoonbread (may not work)