BLUE CORN SPOONBREAD

Ingredients:

1/2 cup blue cornmeal
1/2 cup all-purpose flour
2 Tbsp sugar
1-1/2 tsp Watkins Baking Powder  
1/2 tsp ground coriander
1/4 tsp salt
1/4 tsp Watkins Black Pepper  
1 cup nonfat milk
1 large egg
2 large egg whites
2/3 cup frozen corn kernels, thawed 

Preparation:
In a large bowl, mix cornmeal, flour, sugar, baking powder, coriander, salt, and pepper. In a small bowl, beat milk, egg, and egg whites until blended. Add egg 
mixture and corn to flour mixture and stir just until dry ingredients are evenly moistened.

Pour batter into a 9-inch nonstick (or lightly greased regular) pie or cake pan. 
Bake in a 400° oven until spoonbread is browned on top and a wooden pick 
inserted in center comes out clean (about 20 minutes). For best flavor, serve spoonbread freshly baked; spoon out of pan to serve. 

Makes 8 servings. 

  

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