Old Fashioned Spoon Bread

One of the classic bread recipes out there, Old Fashioned Spoon Bread is an interesting take on a homemade bread recipe. Prepared like a casserole, it is baked and then scooped out of the casserole dish with a spoon, hence its clever name. Made with honey, vanilla and cornmeal, it has the sweet taste of country corn bread, but better. Great for a side with any meal, make it for your family and spoon out serving after serving.

Ingredients

1 cup thawed frozen corn kernels
1/2 cup evaporated skim milk
1/3 cup instant nonfat dry milk powder
3 tablespoons honey
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 cup plus 2 tablespoons of yellow cornmeal
1/2 teaspoon baking soda
1 cup nonfat buttermilk
1 egg, well beaten
1 tablespoon melted margarine

Instructions

In small nonstick skillet, combine corn kernels, evaporated milk, milk powder, 1 tablespoon of the honey, 1 teaspoon of the vanilla 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.
Preheat oven to 325 degrees F; spray 1 quart baking dish with nonstick cooking spray.
In small bowl, combine 2 tablespoons of cornmeal, baking soda, 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 1 teaspoon of 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 or large spoon.