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Ingredients
- 1 c. Yellow cornmeal
- 3/4 c. All-purpose flour
- 1 Tbsp. Sugar
- 1 Tbsp. Baking pwdr
- 1/2 tsp Salt
- 3/4 c. Skim lowfat milk
- 1/4 c. Egg substitute
- 2 Tbsp. Vegetable oil
- 8 3/4 ounce Cream-style corn, (1 can) Vegetable cooking spray
Directions
- Combine first 5 ingredients in a bowl; make a well in center of mix.
- Combine lowfat milk and next 3 ingredients; stir well. Add in to dry ingredients, stirring just till moistened.
- Place a 9-inch cast-iron skillet in a 450 degree oven for 5 min. Remove from oven; heavily coat skillet with cooking spray, and immediately spoon batter into skillet.
- Bake at 450 degrees for 27 min or possibly till a wooden pick inserted in the center comes out clean.
- Yield: 9 servings (serving size: 1 wedge).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 9 servings | |
| Calories 168 | |
| Calories from Fat 33 | 20% |
| Total Fat 3.8g | 5% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.08g | |
| Cholesterol 0mg | 0% |
| Sodium 650mg | 27% |
| Potassium 130mg | 4% |
| Total Carbs 29.39g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.69g | 2% |
| Protein 4.36g | 7% |
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