Sweet Corn Dutch Baby

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

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Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 30%
  • Fat: 8.3g
  • Saturated fat: 4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 9.8g
  • Carbohydrate: 35.8g
  • Fiber: 2.1g
  • Cholesterol: 173mg
  • Iron: 1.5mg
  • Sodium: 262mg
  • Calcium: 110mg


  • 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


  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.
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