Yield
10 servings (serving size: 1 wedge)

"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

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Melt margarine in a 9-inch cast-iron skillet over medium heat. Add onion and celery; sauté 3 minutes.

Step 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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