Caramelized Corn Spoonbread
2 cups cornmeal
2 cups milk (i used vanilla almond milk but use whatcha got)
1 cup water
1/2 cup coconut sugar
1/2 stick butter (sub earth balance or coconut oil if desired)
1 tsp salt
3/4 cup frozen or fresh corn
1/2 cup shredded cheddar (optional)
Preheat oven to 350 degrees. Combine cornmeal, milk, water, butter, salt and sugar in a medium sauce pan and heat until combined and slightly thickened, stirring constantly.
Whisk the eggs in a large bowl until foamy. Add warmed cornmeal mixture slowly, whisking all the while. Stir in corn and cheese (if using). Pour into greased baking dish and bake, uncovered, for 50 minutes. Sides should be set, middle a bit jiggly, and top golden brown. Excellent served with bbq, chili, or with just a spoon. Enjoy!