Corn Spoon Bread

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

Add more or less stevia to sweeten to your own taste. Using no salt added corn will lower the sodium content.

I sometimes have this for breakfast with just a tsp. of pure maple syrup on top.

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.