"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

Recipe by Cooking Light October 1997


Recipe Summary test

10 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

180 calories; calories from fat 23%; fat 4.6g; saturated fat 0.9g; mono fat 1.8g; poly fat 1.3g; protein 4.6g; carbohydrates 30.1g; fiber 1.4g; cholesterol 23mg; iron 1.5mg; sodium 184mg; calcium 109mg.