Instructions: In small nonstick skillet, combine corn kernels, evaporated skimmed milk, dry
milk powder, 1 tablespoon of the honey, 1 teaspoon of the vanilla and 1/4 teaspoon of the cinnamon. Cook over medium heat, stirring constantly,

*until
liquid has been absorbed and kernels are lightly browned and sticky, 8 - 10
minutes*. Set aside. (May be done 1 day ahead, cover and refrigerate).

Preheat oven to 325F, spray 1 quart baking dish with nonstick cooking spray.

In small bowl, combine 2 tablespoons of the cornmeal, baking soda and remaining 1/4 teaspoon cinnamon. Set aside.

In medium saucepan, bring 1 cup water to a boil, gradually add the remaining
1/2 cup cornmeal, stirring constantly to break up any lumps, until all cornmeal is absorbed. Remove from heat and stir in the buttermilk, the cooked corn kernels, egg, margarine and remaining 2 tablespoons honey and 1
teaspoon vanilla. Beat until smooth.

Add reserved cornmeal mixture and beat until just combined, pour into prepared baking dish.
**Bake until firm but spoonable and lightly browned along edges, 10 - 15 minutes**. Serve warm, using an ice cream scoop.

6 servings, 1/2 cup each

*Note:Ive made it twice but neither time did the corn mixture get

"browned and sticky" as it says it should in the directions.

**Note: When I made this it was nowhere near done after 15 minutes, I think
I baked it about 25 - 30 and it was still moist and spoonable.

***Another

Note: While this recipe was very good, I didnt think it was worth all the preparation time and trouble. Ive found absolutely the best
cornbread mix Ive ever tasted, Martha White Golden Honey Cornbread (sorry if
this is a regional brand). Sweet, moist, yummy! I just add 1 cup corn kernels to basic recipe and add 2 or 3 minutes on to the baking time.

NOTES : This is from the April 95 issue of Weight Watchers Magazine in an article on duplicating the famous restaurant chains most popular dishes.

This recipe was listed as a substitute for Chi Chis Sweet Corn Cake.

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