1 (11-ounce) can no-salt-added whole-kernel corn, drained
How to Make It
Preheat oven to 425°.
Melt margarine in a 9-inch cast-iron skillet over medium heat. Add onion and celery; sauté 3 minutes.
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.