Chi Chi's Corn Spoon Bread

1 cup thawed frozen corn kernels
1/2 cup evaporated milk
1/3 cup instant nonfat dry milk powder
3 tablespoons honey
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/2 cup + 2 tbl. yellow cornmeal
1/2 teaspoon baking soda
1 cup nonfat buttermilk
1 egg, well beaten
1 tablespoon melted butter

In small nonstick skillet, combine corn kernels, evaporated milk, milk powder, 1 T. of the honey, 1 t. of the vanilla and 1/4 t. 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. Preheat oven to 325�F; spray 1 quart baking dish with nonstick cooking spray. In small bowl, combine 2 T. cornmeal, baking soda, 1/4 t. cinnamon; set aside.

In medium saucepan, bring 1 c. water to a boil; gradually add the remaining 1/2 c. cornmeal, stirring constantly to break up lumps, until all cornmeal is absorbed. Remove from heat and stir in the buttermilk, the cooked corn kernels, egg, the remaining 2 T. honey, margarine and the remaining 1 t. 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.