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Sweet Corn Dutch Baby

Yield 4 servings (serving size: 1 wedge, 1/4 cup applesauce, and 1 tablespoon sour cream)
More like a pancake than a snack, this is a great option for a weekend brunch.

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

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

  3. 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.

  4. 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.

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