1 c Yellow cornmeal
3/4 c All-purpose flour
1 tb Sugar
1 tb Baking powder
1/2 ts Salt
3/4 c Skim milk
1/4 c Egg substitute
2 tb Vegetable oil
8 3/4 oz Cream-style corn, (1 can)
Vegetable cooking spray
Combine first 5 ingredients in a bowl; make a well in center of mixture.
Combine milk and next 3 ingredients; stir well. Add to dry ingredients,
stirring just until moistened.
Place a 9-inch cast-iron skillet in a 450 degree oven for 5 minutes. Remove
from oven; heavily coat skillet with cooking spray, and immediately spoon
batter into skillet.
Bake at 450 degrees for 27 minutes or until a wooden pick inserted in the
center comes out clean. Yield: 9 servings (serving size: 1 wedge).
Per serving: 168 Calories; 4g Fat (24{2e9f251b366587fbbc6cf0b723637ab4973d0544eef98211a490c8832b50f8a2} calories from fat); 5g Protein; 28g
Carbohydrate; 1mg Cholesterol; 268mg Sodium
Yields
9 Servings