More like a pancake than a snack, this is a great option for a weekend brunch.

Lorrie Hulston Corvin
Recipe by Cooking Light August 2003

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Recipe Summary

Yield:
4 servings (serving size: 1 wedge, 1/4 cup applesauce, and 1 tablespoon sour cream)
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Ingredients

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Directions

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  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

250 calories; calories from fat 30%; fat 8.3g; saturated fat 4g; mono fat 2.4g; poly fat 0.8g; protein 9.8g; carbohydrates 35.8g; fiber 2.1g; cholesterol 173mg; iron 1.5mg; sodium 262mg; calcium 110mg.
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