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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 9 |
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The name of this recipe says it allâexcept how delicious they are for scooping up that last drop of soups and stews! âKatherine Thompson, Tybee Island, Georgia Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 cup cornmeal |
1/4 cup ground flaxseed |
1 tablespoon sugar |
2-1/2 teaspoons baking powder |
1 teaspoon salt |
2 eggs |
1-1/2 cups fat-free milk |
1 tablespoon olive oil |
1-1/2 cups frozen corn, thawed |
1-1/2 cups (6 ounces) shredded reduced-fat colby-monterey jack cheese, divided |
1/2 cup finely chopped sweet red pepper |
Directions:
1. In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper.
2. Transfer to an 11-in. x 7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.
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