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Corn Spoon Bread

1 c thawed frozen corn kernels
1/2 c evaporated skim milk
1/3 c instant nonfat dry milk pwoder
3 T honey
2 t vanilla extract
1/2 t cinnamon
1/2 c plus 2 T yellow cornmeal
1/2 t baking soda
1 c nonfat buttermilk
1 egg, well beaten
1 T melted margarine

In small nonstick skillet, combine corn kernels, evaporated milk,
milk powder, 1 T. of the honey, 1 t. of the vanilla and 1/4 t. 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; spray 1 quart baking dish with nonstick cooking
spray.

In small bowl, combine 2 T. cornmeal, baking soda, 1/4 t. cinnamon;
set aside.

In medium saucepan, bring 1 c. water to a boil; gradually add the
remaining 1/2 c. 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 T. honey,
margarine and the remaining 1 t. 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.

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