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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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My husband of two years loves the fact that I like to cook, and he doesn't mind that I usually cook low-fat recipes. this light corn bread is one of his favorites. -CL Reader Ingredients:
3 tablespoons margarine |
1/2 cup chopped onion |
1/2 cup chopped celery |
1 cup all-purpose flour |
1 cup yellow cornmeal |
3 tablespoons sugar |
2 1/2 teaspoons baking powder |
1 teaspoon rubbed sage |
1/2 teaspoon salt |
1 cup skim milk |
1 large egg, lightly beaten |
1 (11-ounce) can no-salt-added whole-kernel corn, drained |
Directions:
1. Preheat oven to 425°.
2. Melt margarine in a 9-inch cast-iron skillet over medium heat. Add onion and celery; sauté 3 minutes.
3. 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° for 25 minutes or until a wooden pick inserted in center comes out clean.
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