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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 cup all-purpose flour |
2/3 cup yellow cornmeal |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 tablespoon sugar |
1/4 teaspoon pepper |
2/3 cup nonfat buttermilk |
1 (7-ounce) can mexican-style corn, drained |
1/2 cup fresh or frozen chopped onion, thawed |
2 tablespoons margarine, melted |
1 egg, lightly beaten |
vegetable cooking spray |
Directions:
1. Place a 9-inch cast-iron skillet in a 450° oven 5 minutes or until hot.
2. Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk and next 4 ingredients; add to dry ingredients, stirring just until moistened.
3. Coat hot skillet with cooking spray; immediately pour batter into hot skillet. Bake at 450° for 20 minutes or until golden. Cut into 10 wedges.
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