More like a pancake than a snack, this is a great option for a weekend brunch.
Cooking Light AUGUST 2003
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.
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