Corn Spoon Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 14 oz. cans yellow sweet corn .75 cup cornmeal .75 cup low fat soy milk .5 cup corn flour, masa 1 tsp Baking Powder .5 tsp salt Liquid Stevia to taste
Drain both cans of corn, reserving about 1/4 cup of liquid. Blend one can with the reserved liquid until smooth. Add all dry ingredients to a large bowl. Add pureed corn, the remaining can of whole corn, the soy milk and mix well. Pour into glass, ceramic or silicone dishes/molds and place in steamer for 1 hour. Spoon bread is done when inserted knife or toothpick comes out clean.
(Notes: I use four 2-cup glass ramekins in my large square copper pan with steamer insert. This may take longer if using one large dish.
This recipe is adapted from the Sweet Corn Tomalito recipe by Marla Erickson, available at DrMcDougall.com. I have omitted the sugar and added stevia for sweetness, as well as substituted canned corn for the frozen. Also, the original recipe calls for covering with plastic wrap for steaming, but I have found that an unnecessary step.
Serving Size:�Makes 8 servings as a side dish or 4 servings as a main dish.
(Notes: I use four 2-cup glass ramekins in my large square copper pan with steamer insert. This may take longer if using one large dish.
This recipe is adapted from the Sweet Corn Tomalito recipe by Marla Erickson, available at DrMcDougall.com. I have omitted the sugar and added stevia for sweetness, as well as substituted canned corn for the frozen. Also, the original recipe calls for covering with plastic wrap for steaming, but I have found that an unnecessary step.
Serving Size:�Makes 8 servings as a side dish or 4 servings as a main dish.
Nutritional Info Amount Per Serving
- Calories: 118.8
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 310.7 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 4.0 g
- Protein: 3.8 g
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