Sweet Corn Dutch Baby

recipe
More like a pancake than a snack, this is a great option for a weekend brunch.

Yield:

4 servings (serving size: 1 wedge, 1/4 cup applesauce, and 1 tablespoon sour cream)

Recipe from

Cooking Light

Nutritional Information

Calories 250
Caloriesfromfat 30 %
Fat 8.3 g
Satfat 4 g
Monofat 2.4 g
Polyfat 0.8 g
Protein 9.8 g
Carbohydrate 35.8 g
Fiber 2.1 g
Cholesterol 173 mg
Iron 1.5 mg
Sodium 262 mg
Calcium 110 mg

Ingredients

1/2 cup all-purpose flour
3/4 cup fresh corn kernels (about 2 ears)
3/4 cup fat-free milk
2 tablespoons granulated sugar
1/4 teaspoon salt
3 large eggs
1 tablespoon butter
1 tablespoon powdered sugar
1/4 teaspoon ground cinnamon
1 cup applesauce
1/4 cup light sour cream

Preparation

Preheat oven to 450°.

Place a 9-inch cast-iron skillet in oven for 10 minutes.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, corn, milk, sugar, and salt in a food processor; process until smooth. Add eggs; pulse 5 times to combine.

Add butter to preheated pan, tipping to coat bottom and sides of pan. Pour corn mixture into pan. Bake at 450° for 14 minutes or until the mixture is set and lightly browned.

Sprinkle with the powdered sugar and the cinnamon. Cut into 4 wedges, and serve with applesauce and sour cream.

Note:

Lorrie Hulston Corvin,

August 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note