Note to corn lovers: this recipe calls for real corn.
INGREDIENTS (for 1 servings):
- 3 tablespoons margarine
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons white sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1 cup skim milk
- 1 large eggs, lightly beaten
- 1 (11 ounce) can no-salt-added whole-kernel corn, drained
Preheat oven to 425 degrees.
Melt margarine in a 9-inch cast-iron skillet over medium heat. Add onion and celery; saute 3 minutes.
Combine flour and the next 5 ingredients (flour through salt) in a large bowl. Add milk, egg, and onion mixture, stirring just until moist. Stir in corn. Pour batter into skillet.
Bake at 425 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 180 (23% from fat); FAT 4.6g (sat 0.9g, mono 1.8g, poly 1.3g); PROTEIN 4.6g; CARB 30.1g; FIBER 1.4g; CHOL 23mg; IRON 1.5mg; SODIUM 184mg; CALC 109