Blue Corn Spoonbread

1/2 Cup (70 g) Blue Cornmeal
1/2 Cup (60 g) All-Purpose Flour
2 Tbsp. Sugar
1 1/2 teas. Watkins Baking Powder
1/2 teas. Ground Coriander
1/4 teas. Freshly Ground Watkins Sea Salt and Watkins Ground Pepper
1 Cup (240 ml) Non-fat Milk
1 Large Egg
2 Large Egg Whites
2/3 Cup (113 g) Fresh-Cut Yellow or White Corn Kernels (from about 1medium-size ear corn); or 2/3 Cup (100 g) Frozen Corn Kernels, thawed

Instructions: Preparation time: 15 minutes / Cooking time: About 20 minutes. 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 (23-cm) pie or cake pan sprayed with Watkins cooking spray. Bake in a 400 degree F (205 degree C) 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. Yield: Makes 8 servings.

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