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Skillet Corn Bread

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

Ingredients

  • 3 tablespoons margarine
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1 cup skim milk
  • 1 large egg, lightly beaten
  • 1 (11-ounce) can no-salt-added whole-kernel corn, drained

Nutrition Information

  • calories 180
  • caloriesfromfat 23 %
  • fat 4.6 g
  • satfat 0.9 g
  • monofat 1.8 g
  • polyfat 1.3 g
  • protein 4.6 g
  • carbohydrate 30.1 g
  • fiber 1.4 g
  • cholesterol 23 mg
  • iron 1.5 mg
  • sodium 184 mg
  • calcium 109 mg

How to Make It

  1. Preheat oven to 425°.

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

  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.