Sweet Corn Spoonbread

Ingredients

• 1 cup whole-kernel corn frozen thawed
• 2 large egg whites lightly beaten
• 2 large eggs lightly beaten
• 2.5 cups milk fat-free
• 0.8 cup buttermilk 1% low-fat ()
• 0.3 cup maple syrup pure
• 0.8 teaspoon salt 
• 1 cup cornmeal yellow

Equipment

• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 40
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.
3. Remove from heat.
4. Combine buttermilk and next 3 ingredients; add to cornmeal mixture, stirring until well blended. Stir in corn.
5. Coat a 2-quart baking dish with cooking spray.
6. Pour batter into dish.
7. Bake at 400 for 40 minutes or until puffed and golden, and a wooden pick inserted in center comes out clean.
8. Serve warm.