Yield: 9 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Yellow cornmeal |
| ¾ cup | All-purpose flour |
| 1 tablespoon | Sugar |
| 1 tablespoon | Baking powder |
| ½ teaspoon | Salt |
| ¾ cup | Skim milk |
| ¼ cup | Egg substitute |
| 2 tablespoons | Vegetable oil |
| 8¾ ounce | Cream-style corn, (1 can) |
| \N \N | 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% calories from fat); 5g Protein; 28g Carbohydrate; 1mg Cholesterol; 268mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 124 Posted to MC-Recipe Digest V1 #409 by igor@... on Jan 28, 1997.