Это предварительный просмотр рецепта "Corn Spoon Bread".

Рецепт Corn Spoon Bread
by Global Cookbook

Corn Spoon Bread
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Ингредиенты

  • 1 c. thawed frzn corn kernels
  • 1/2 c. evaporated skimmed lowfat milk
  • 1/3 c. instant nonfat dry lowfat milk pwdr
  • 3 Tbsp. hone divided
  • 2 tsp vanilla extract divided
  • 1/2 tsp cinnamon divided
  • 1/2 c. plus 2 Tbsp. yellow corn mesa divided
  • 1/2 tsp baking soda
  • 1 c. nonfat buttermilk
  • 1 x egg well beaten
  • 1 Tbsp. melted margarine

Инструкции

  1. In small nonstick skillet, combine corn kernels, evaporated skimmed lowfat milk, drymilk pwdr, 1 Tbsp. of the honey, 1 tsp. of the vanilla and 1/4 tsp. of the cinnamon. Cook over medium heat, stirring constantly,
  2. untilliquid has been absorbed and kernels are lightly browned and sticky, 8 - 10minutes*. Set aside. (May be done 1 day ahead, cover and chill).
  3. Preheat oven to 325F, spray 1 qt baking dish with nonstick cooking spray.
  4. In small bowl, combine 2 Tbsp. of the cornmeal, baking soda and remaining 1/4 tsp. cinnamon. Set aside.
  5. In medium saucepan, bring 1 c. water to a boil, gradually add in the remaining1/2 c. cornmeal, stirring constantly to break up any lumps, till all cornmeal is absorbed. Remove from heat and stir in the buttermilk, the cooked corn kernels, egg, margarine and remaining 2 Tbsp. honey and 1teaspoon vanilla. Beat till smooth.
  6. Add in reserved cornmeal mix and beat till just combined, pour into prepared baking dish.**Bake till hard but spoonable and lightly browned along edges, 10 - 15 min**. Serve hot, using an ice cream scoop.
  7. 6 servings, 1/2 c. each
  8. Note:I've made it twice but neither time did the corn mix get
  9. "browned and sticky" as it says it should in the directions.
  10. Note: When I made this it was nowhere near done after 15 min, I thinkI baked it about 25 - 30 and it was still moist and spoonable.
  11. Another
  12. Note: While this recipe was very good, I didn't think it was worth all the preparation time and trouble. I've found absolutely the bestcornbread mix I've ever tasted, Martha White Golden brown Honey Cornbread (sorry ifthis is a regional brand). Sweet, moist, yummy! I just add in 1 c. corn kernels to basic recipe and add in 2 or possibly 3 min on to the baking time.
  13. NOTES : This is from the April '95 issue of Weight Watchers Magazine in an article on duplicating the famous restaurant chain's most popular dishes.
  14. This recipe was listed as a substitute for Chi Chi's Sweet Corn Cake.