"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
Preheat oven to 425°.
Melt margarine in a 9-inch cast-iron skillet over medium heat. Add onion and celery; sauté 3 minutes.
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.