Serves 10
3 tablespoons margarine
1/2 cup chopped onion
1/2 cup chopped celery
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons white sugar
2 1/2 teaspoons baking powder
1 teaspoon rubbed sage
1/2 teaspoon salt
1 cup skim milk
1 large egg, lightly beaten
1 (11 ounce) can no-salt-added whole-kernel corn, drained
1. Preheat oven to 425 degrees.
2. Melt margarine in a 9-inch cast-iron skillet over medium heat. Add onion and celery and saute 3 minutes.
3. Combine flour and the next 5 ingredients (flour through salt) in a large bowl.
4. Add milk, egg, and onion mixture, stirring just until moist. Stir in corn. Pour batter into skillet.
5. Bake for 25 minutes or until a wooden pick inserted in center comes out clean.
