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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 tablespoons plus 1 teaspoon vegetable oil, divided |
1 cup yellow self-rising cornmeal mix |
3/4 cup finely chopped onion |
1/2 cup low-fat buttermilk |
1/4 cup egg substitute |
1 (8 1/4-ounce) can cream-style corn |
Directions:
1. Preheat oven to 400°.
2. Coat a 9-inch cast iron skillet with 1 teaspoon oil; place in oven 10 minutes.
3. Combine cornmeal mix and onion in a medium bowl. Combine buttermilk, 2 tablespoons oil, egg substitute, and corn. Add to cornmeal mixture, stirring just until moist. Spoon batter into preheated pan. Bake at 400° for 20 minutes or until golden. Cut into 8 wedges.
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