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Prep Time: 7 Minutes Cook Time: 45 Minutes |
Ready In: 52 Minutes Servings: 8 |
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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 |
Directions:
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.
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